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Slow Cooker Balsamic Glazed Mushrooms

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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.

Slow Cooker Balsamic Glazed Mushrooms front and center. Close up of cooked mushrooms sprinkled with fresh parsley. Pottery pitcher in blues and beige is behind.
 

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 is all it takes to be on your way to a wonderful new veggie side.  If one or two of the mushrooms is 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 🙂  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 as an overhead picture. Brown cooked mushrooms in a white bowl centered on a bamboo placemat.

 
 
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Slow Cooker Balsamic Glazed Mushrooms is so simple and it gives you a great side dish with minimal work.
5 from 1 vote
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Slow Cooker Balsamic Glazed Mushrooms

Slow Cooker Balsamic Glazed Mushrooms is so simple and it gives you a great side dish with minimal work.

Course Side Dish
Recipe Type Mushrooms
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 Servings
Calories 210 kcal
Author Ginny McMeans

Ingredients

  • 32 ounces mushrooms 2 pounds baby portabello (cremini)
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic finely diced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon tamari
  • 2 tablespoon maple syrup
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cut off the tip of the stem on each  mushroom.  Don't pop them out like you would with stuffed mushrooms.

  2. Wipe each mushroom clean with a damp cloth. Mushrooms soak up liquid so you don't want to float them in water to clean.

  3. Add all of the ingredients into slow cooker and mix.

  4. Cook on high 2 to 3 hours.

  5. All done and ready to eat.  They are great at room temperature too.

Recipe Notes

You can easily cut this recipe in half.

 

 

Nutrition Facts
Slow Cooker Balsamic Glazed Mushrooms
Amount Per Serving (7 Ounces)
Calories 210 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 1g 5%
Sodium 556mg 23%
Potassium 774mg 22%
Total Carbohydrates 16g 5%
Dietary Fiber 2g 8%
Sugars 11g
Protein 7g 14%
Vitamin C 6.9%
Calcium 2.3%
Iron 7.9%
* Percent Daily Values are based on a 2000 calorie diet.

 
 

Slow Cooker Balsamic Glazed Mushrooms has the bowl full of cooked mushrooms cut in half so that there is an extreme close-up of the mushrooms that is sprinkled with fresh green parsley.

Reader Interactions

Comments

  8. This sounds lovely! Balsamic and mushrooms play so nicely together. Plus, you can’t beat the ease of the slow cooker!

  12. Love mushrooms and those look so delicious and easy to make!!! Planning to make it today. Thanks for sharing:)

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