Chicken and Asiago Stuffed Mushrooms: A Flavorful Slow Cooker Appetizer
For a sophisticated yet easy-to-make appetizer, this Chicken and Asiago Stuffed Mushrooms Slow Cooker Recipe is a perfect choice. These savory mushrooms are filled with a delicious mixture of chicken sausage, Asiago cheese, and aromatic herbs, then slow-cooked to perfection. Ideal for gatherings, parties, or as a flavorful starter for a family meal, this recipe brings rich flavors with minimal effort.
Chicken and Asiago Stuffed Mushrooms: A Flavorful Slow Cooker Appetizer
5
servings45
minutes2
hours135
kcalIngredients
15 large white mushrooms, stems removed and reserved
3 tablespoons extra virgin olive oil, divided
2 tablespoons finely chopped onion
1 clove garlic, minced
2 tablespoons Madeira wine
1/4 pound chicken sausage, casings removed or ground chicken
1/2 cup grated Asiago cheese
2 tablespoons seasoned dry bread crumbs
1 1/2 tablespoons chopped fresh Italian parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
Directions
- Lightly brush the mushroom caps with 1 tablespoon of extra virgin olive oil and set aside. Finely chop the reserved mushroom stems.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 1 minute, or until it begins to soften.
- Add the chopped mushroom stems to the skillet and cook for 5 to 6 minutes, or until they start to brown. Stir in the minced garlic and cook for an additional 1 minute.
- Pour in the Madeira wine and cook for 1 minute. Add the chicken sausage (casings removed) or ground chicken, and cook for 3 to 4 minutes, stirring to break it into small pieces, until no longer pink.
- Remove the skillet from heat and let the mixture cool for 5 minutes. Stir in the grated Asiago cheese, seasoned bread crumbs, chopped Italian parsley, salt, and black pepper.
- Divide the mushroom-sausage mixture evenly among the mushroom caps, pressing slightly to compress the filling. Arrange the stuffed mushrooms in a single layer in your slow cooker.
- Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the mushrooms are tender and the filling is heated through.
- Serve warm and enjoy!
Why You’ll Love This Recipe
These Chicken and Asiago Stuffed Mushrooms combine the earthy flavor of mushrooms with the savory richness of chicken sausage and the nutty, sharp taste of Asiago cheese. The slow cooker ensures the mushrooms stay tender and juicy while allowing the flavors to meld perfectly. This dish is versatile enough to serve as an elegant appetizer for a dinner party or a tasty snack for a casual gathering. The prep is straightforward, and the slow cooker does most of the work, making it a stress-free addition to your menu.
Serving Suggestions
Serve these stuffed mushrooms warm, straight from the slow cooker, to highlight their rich flavors. They pair beautifully with a glass of white wine or a light salad for a balanced appetizer spread. For a larger gathering, consider doubling the recipe and serving alongside other finger foods like bruschetta or mini meatballs.
Tips for Success
- Choose large, firm white mushrooms for easier stuffing and a sturdy texture after cooking.
- If you don’t have Madeira wine, you can substitute with a dry white wine or chicken broth for a similar effect.
- For a crispier topping, you can sprinkle a few extra bread crumbs on top before serving.
- Ensure the mushrooms are arranged in a single layer in the slow cooker to promote even cooking.
This Chicken and Asiago Stuffed Mushrooms Slow Cooker Recipe is a crowd-pleasing appetizer that’s as delicious as it is easy to prepare. With its bold flavors and hands-off cooking method, it’s sure to become a go-to for your next event or family dinner.
