Stuffed Mushrooms - Crock-Pot Smart-Set Owner's Manual

15-20 large mushrooms, preferably Baby Bellas, cleaned, stems removed and finely
chopped
2 tablespoons olive oil
medium red onion, very finely diced
1 /
2
2 cloves garlic, minced
pound sausage patties
1 /
2
1 teaspoon salt
teaspoon ground black pepper
1 /
2
teaspoon paprika
1 /
4
cup fresh parsley, finely chopped
1 /
4
4 ounces Gruyere cheese, shredded
1. In a skillet over medium heat, add the oil, onion, garlic, and mushroom
stems. Cook for 2-3 minutes, until onion begins to soften.
2. Add the sausage patties and crumble with a wooden spoon. Season with
salt, pepper, and paprika, and cook until lightly browned through.
3. Transfer the sausage to a heavy mixing bowl along with the parsley and
Gruyere cheese. Stir to combine ingredients and stuff 1 tablespoon of
mixture into each cap. Place into the stoneware, cover and cook on HIGH for
2 hours.
Serves 6-10

Stuffed Mushrooms

This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
This recipe is ideal for using
E27
the Dual Cycle Mode.
Refer to pg. 10 for instructions.