Looking for a dish that practically cooks itself while still delivering gourmet flavor? Enter these Rosemary-Garlic Slow Cooker Mushrooms. Tender, earthy, and infused with aromatic herbs, they’re the perfect side dish or appetizer to give any meal an irresistible boost of umami.
Ingredients
- 1 ½ pounds cremini or baby bella mushrooms, whole or halved
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- ¼ cup vegetable or chicken broth
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
Instructions
Begin by rinsing your mushrooms under cold water to remove any dirt, then pat them dry. Heat a skillet with olive oil over medium-high heat. Sauté the mushrooms just until they start to brown. This step helps lock in their natural flavors, but if you’re pressed for time, you can skip it—your mushrooms will still turn out delicious in the slow cooker.
Transfer the mushrooms into your slow cooker along with the minced garlic, chopped rosemary, broth, and balsamic vinegar. Give everything a quick stir to ensure the seasonings are well distributed. Cover and cook on low for 3 to 4 hours, or until the mushrooms are tender. About 15 minutes before serving, season with salt and pepper to taste. Let them sit on the “warm” setting to soak up any remaining juices before dishing them up.
These Rosemary-Garlic Slow Cooker Mushrooms shine with their deep, savory flavors and melt-in- your-mouth texture. They’re an excellent option for busy weeknights, holiday spreads, or whenever you want to bring extra pizazz to your plate.
Rich in essential nutrients and low in calories, mushrooms make a healthy pick for plant-based eaters and meat-lovers alike. If desired, swap rosemary for thyme, or use dried herbs if fresh aren’t readily available. Serve them over rice, pasta, or alongside a roast to complete your meal in mouthwatering style.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
