Slow Cooker Cheesy Bacon Stuffed Mushrooms

I LOVE stuffed mushrooms!  This recipe for Slow Cooker Cheesy Bacon Stuffed Mushrooms is not only delicious, but easy to prepare.  It’s the perfect appetizer for a dinner party pr work potluck.  Feel free to switch up the cheese if you don’t have Monterrey Jack.  (I just love Monterrey Jack with bacon though!)

1. Grease a large, oval slow cooker with olive oil
2. Wash mushrooms under running water and a mushroom brush.  Pat with paper towels to dry.
3. Remove mushroom stems and set aside.
4. Place mushroom caps in the slow cooker (hollow side up) and sprinkle with salt & pepper.
5. Mince mushroom stems and place in a medium bowl.
6. Add shredded cheese, breadcrumbs, garlic powder, egg white, bacon pieces, Worcestershire sauce,  and salt & pepper with minced stems in the bowl.
7. Spoon mixture into mushroom caps and press to “stuff” mixture into mushrooms.
8. Cover and Cook on HIGH for 1.5 – 2 Hours.
9. Place on a platter to serve OR serve right from the slow cooker on Warm setting.

Happy Crocking!

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XOXO,

Jenn