3 large portobello mushrooms
1 garlic clove, minced
3 Tbs parsley, chopped finely
1 1/2 tsp lemon zest
1/8 tsp chili powder
12 Tbs kefalotyri cheese
Clean your mushrooms anyway you like. Some just wipe them with a damp cloth, others rinse them. Just make sure they are as dry as possible. Cut off the stalks and keep for another use. Place the mushrooms upside down on some tin foil squares.
In a bowl mix the garlic, parsley, lemon zest and chili. Spread the mixture over the mushrooms, not reaching the sides. Sprinkle with the cheese and lift the corners of the foil squares. Pinch them at the top so they form a tent over the mushroom. Pinch the side openings closed, and pop in the slow cooker stoneware. It’s ok if some are on top of others, just make sure they aren’t squashed. You don’t want the foil touching the filling.
Cook on high for about 3 hours or until the mushroom is cooked through and the cheese has melted nicely.