If you love mushrooms this is the recipe for you! If you don’t like mushrooms you may want to have someone else make this recipe. Your house will smell like mushrooms when you take the lid off the crockpot. I just want to give you a heads up! This Slow Cooker Crock Pot Garlic Mushroom Recipe is fantastic, especially if you love mushrooms!
My dear Husband loves mushrooms! He would eat them daily if they were available. I, on the other hand, am a bit so so on mushrooms. Ok, honestly they just are not my thing. I do like making them for John though so this recipe worked out great.
If you are looking for another crockpot slow cooker appetizer recipes check out this Crock Pot Buffalo Chicken Meatball Recipe. We have a huge list of appetizer recipes on the blog. They are one of my favorite things to make.
Crock Pot Garlic Mushrooms Recipe!
Ingredients needed for Easy Garlic Mushrooms
3 tbsp olive oil
1 1/2 pounds mushrooms
4 cloves garlic, minced
1 tsp dried Italian seasoning
1/2 tsp salt
1/4 tsp pepper
1/4 tsp hot pepper flakes
3 tbsp white wine
1 tbsp tomato paste
1 tbsp minced fresh oregano or flat leaf parsley
How to make Garlic Mushrooms
1. In a large skillet, heat oil over med-high heat. Add in mushrooms and garlic, cook stirring often for 5 minutes, until mushrooms start to brown
2. Transfer to crockpot, sprinkle with Italian seasoning, salt, pepper, and hot pepper flakes
3. Stir together wine and tomato paste in a small bowl, pour over mushrooms
4. Cover and cook on low for 2-4 hours
Turn to warm for serving
We use either the Hamilton Beach Set ‘n Forget Programmable Slow Cooker, 6-Quart or Crock-Pot 5-Quart Slow Cooker for all of our crock pot recipes
Crock Pot Garlic Mushrooms Recipe
- In a large skillet, heat oil over med-high heat. Add in mushrooms and garlic, cook stirring often for 5 minutes, until mushrooms start to brown
- Transfer to crock pot, sprinkle with Italian seasoning, salt, pepper, and hot pepper flakes
- Stir together wine and tomato paste in a small bowl, pour over mushrooms
- Cover and cook on low for 2-4 hours
- Turn to warm for serving
This recipe was originally published in 2015 and updated in November of 2017.