Slow Cooker Stuffed Mushroom Caps

Slow Cooker Stufed Mushroom Caps are wonderful. So easy to make and great for a before dinner appetizer. Yum!

1. Wash and scrub the mushroom, remove stems from caps. Set caps aside on a paper towel to dry.
2. In a skillet over medium heat, add the oil, onion, garlic and mushroom stems. Cook 2-3 minutes until onion begins to soften.
3. Add the sausage. Season with salt, pepper, and paprika and cook until lightly browned through.
4. Transfer the sausage to a mixing bowl along with the parsley and gruyere cheese.
5. Stir to combine ingredients and stuff 1 tablespoon of mixture into each cap.
6. Place mushrooms into the slow cooker.
7. Cover. Cook on High for 2 hours.

Happy Crocking!

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XOXO,

Jenn