Slow Cooker Balsamic Glazed Mushrooms is so simple and it gives you a wonderful side dish with minimal work. Great to spoon over other vegetables too.
Side dishes are a wonderful excuse to add more veggies to a meal. The only thing is it seems we all get in a rut and make the same plain four or five side dishes over and over again.
Well, I say 'Make something new and flavorful and easy'. Mushrooms, cremini mushrooms, in particular, are just that new vegetable that needs to be included.
Only 6 ingredients and 10 minutes are all it takes to be on your way to a wonderful new veggie side.
Balsamic Glazed Mushrooms in the Slow Cooker are The Way To Go!
If one or two of the mushrooms are larger than you like you can cut them in half or quarter them. Your choice. I did a few and they are in the picture - just so you can see.
Using a crock~pot makes it so simple too. Just throw everything into the pot, stir, cover and turn it on.
There's no babysitting the mushrooms to make sure they aren't burning up. Just walk away and feel confident that your dish will cook up perfectly all by itself.
Take a big scoop type spoon and pile some on your plate. They really are a treat with a slightly sweet and tangy balsamic glaze.
They are so versatile too. Another great thing is that you can mix in many vegetables right into this recipe and that makes it new all over again.
Broccoli or cauliflower come quickly to mind. So Slow Cooker Balsamic Glazed Mushrooms can become Slow Cooker Balsamic Glazed Mushrooms and Broccoli. I digress 🙂
Here is another wonderful recipe straight out your garden or bought fresh. It is Maple Braised Carrots - Rolled Cut. So delicious!
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My mind is always flying with recipes.
Button mushrooms would work with this recipe too but I was really going for the heartier taste of portabella.
As you can see this recipe is a keeper.
Slow Cooker Balsamic Glazed Mushrooms
- 32 ounces mushrooms - 2 pounds baby portabello (cremini)
- ¼ cup extra virgin olive oil
- 4 cloves garlic - finely diced
- 2 tablespoons balsamic vinegar
- 1 tablespoon tamari
- 2 tablespoon maple syrup
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Cut off the tip of the stem on each mushroom. Don't pop them out like you would with stuffed mushrooms.
- Wipe each mushroom clean with a damp cloth. Mushrooms soak up liquid so you don't want to float them in water to clean.
- Add all of the ingredients into slow cooker and mix.
- Cook on high 2 to 3 hours.
- All done and ready to eat. They are great at room temperature too.
You can easily cut this recipe in half.
I forgot to tell you that these mushrooms are great cold too and then added to a salad!
Use a balsamic and oil dressing and they fit right in. Oh, yeah, they go great with a vegan ranch too.