Slow Cooker Smoked Sausage & Herb Stuffed Mushrooms –...

Ingredients

• • 12 ⅞ large white mushrooms
• • 8 ⅞ oz crumbled smoked sausage
• • 8 ⅞ oz cream cheese, softened
• • ⅞ cup finely chopped fresh parsley
• • 2 ⅞ cloves garlic, minced
• • 1 ⅞ tsp fresh thyme leaves
• • ⅞ tsp salt
• • ⅞ tsp black pepper
• • ⅞ cup grated Parmesan cheese

Instructions

1. 1

   Remove stems and gently clean caps with a damp paper towel. Place in slow cooker.

2. 2

   In a bowl, combine crumbled sausage, cream cheese, parsley, garlic, thyme, salt, and pepper until well mixed.

3. 3

   Spoon mixture into each cap, pressing gently to fill completely. Top with Parmesan cheese.

4. 4

   Cover and cook on low for 3 hours or until mushrooms are tender and filling is golden.

5. 5

   Garnish with fresh parsley and serve warm. Store leftovers in an airtight container.