This website stores cookies on your computer. These cookies are used to collect information about how you interact with our website and allow us to remember you. We use this information in order to improve and customize your browsing experience and for analytics and metrics about our visitors both on this website and other media. To find out more about the cookies we use, see our Privacy Policy - The Giorgi Companies, Inc.

 

If you decline, your information won’t be tracked when you visit this website. A single cookie will be used in your browser to remember your preference not to be tracked.

Do Not Sell My Personal Information Reject Cookies Accept Cookies
Adjust
Contrast
  Toggle mobile menu
 

Slow Cooker Barbecue Mushrooms

These barbecue mushrooms make a great meat-free option for game day parties and holiday cocktail mixers. Slow cooked in a simple homemade sauce, they are equally as delicious as similar appetizers made with meatballs or sausages, but they pack less saturated fat, sodium, and processed sugar.

Author: Mushroom Council

Serves: 8
Prep Time: 5 mins
Cook Time: 4 hours

What You Need

  • 16 ounces white button mushrooms
  • one 15-ounce can tomato sauce
  • 2 tablespoons molasses
  • 1 tablespoon honey
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced onion
  • 1 clove garlic, grated
  • 1 teaspoon prepared Dijon mustard
  • 1 teaspoon smoked paprika
  • ½ teaspoon fine ground sea salt
  • ½ teaspoon ground black pepper
  • ¼ to ½ teaspoon ground cayenne pepper
  • 1 tablespoon minced fresh chives for garnish

What You Do

  1. Place the mushrooms in the bowl of a slow cooker. Whisk together the tomato sauce, molasses, and honey in medium bowl. Stir in the Worcestershire sauce, onion, garlic, mustard, smoked paprika salt, and pepper. Add the cayenne based on your preferences. A ½ teaspoon will give a moderately spicy flavor to the sauce.
  2. Pour the sauce over the mushrooms and stir. Cover with the lid and cook on high for 4 hours. Stir occasionally as the mushrooms cook. The sauce will thicken and the mushrooms will shrink slightly and darken as they become tender.
  3. Transfer the mushrooms to a serving bowl. Top with some of the sauce. Sprinkle with chives and serve warm with toothpicks.
Share: