Categories: Slow Cooker
Ingredients
- 4 tbsp olive oil, divided
- 1/2 lb. bulk pork sausage
- 1/2 onion, finely chopped
- 2 cups chopped Swiss chard
- 1/4 tsp dried thyme
- 2 tbsp garlic-and-herb-flavored dry bread crumbs
- 1 1/2 cups chicken broth, divided
- 1/2 tsp salt, divided
- 1/2 tsp black pepper, divided
- 2 packages (6 oz. each) cremini mushrooms, stemmed
- 2 tbsp grated Parmesan
- 2 tbsp chopped fresh Italian parsley
Directions
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Coat inside of slow cooker with nonstick cooking spray. Heat 1 tbsp oil in medium skillet over medium heat. Add sausage; cook and stir 6-8 minutes or until browned. Remove sausage to medium bow using slotted spoon.
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Add onion to skillet; cook and stir 3 minutes or until translucent, scraping up any browned bits from bottom of skillet. Stir in chard and thyme; cook 1 to 2 minutes or until chard is wilted. Remove from heat.
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Stir in sausage, bread crumbs, 1 tbsp broth, 1/4 tsp salt and 1/4 tsp pepper. Brush remaining 3 tbsp oil over mushrooms. Season with remaining 1/4 tsp salt and 1/4 tsp pepper. Fill mushrooms evenly with stuffing.
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Pour remaining broth into slow cooker. Arrange stuffed mushrooms in bottom. Cover; cook on HIGH 3 hours. To serve, remove mushrooms using slotted spoon; discard cooking liquid. Combine cheese and parsley in small bowl; sprinkle evenly over mushrooms.