Slow Cooker Garlic Herb Mushrooms

Slow Cooker Garlic Herb Mushrooms


  • 1 1/2 pounds mushrooms
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme (or 1 teaspoon fresh thyme, chopped)
  • 1/2 cup vegetable broth (or chicken broth)
  • salt and pepper to taste
  • 1/4 cup half and half
  • 1/2 cup parmigiano reggiano (parmesan cheese), grated
  • 2 tablespoons parsley, chopped


  1. Toss the mushrooms with the butter, garlic, oregano, thyme, broth, salt and pepper and cook in a slow cooker on low for 2-3 hours or on high for 1-2 hours before mixing in the half and half, parmesan and parsley!
Option: Replace the half and half with cream or milk or combo there of. (Half and half is a mixture of cream and milk.)
Option: Add 1 tablespoon white miso paste to the sauce along with the parmesan.
Nutrition Facts: Calories 155, Fat 11g (Saturated 6.7, Trans 0), Cholesterol 29mg, Sodium 167mg, Carbs 8g (Fiber 1.9g, Sugars 3.1g), Protein 10.1g

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