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.

Tilted bowl filled with glistening marinated mushrooms

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.

Slow Cooker Balsamic Glazed Mushrooms are in a while scalloped bowl sitting on cork coaster and bamboo mat.

Table of Contents

Slow cooking mushrooms

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.

Slow Cooker Balsamic Glazed Mushrooms as an overhead picture. Brown cooked mushrooms in a white bowl centered on a bamboo placemat.

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 of your garden or bought fresh. It is Maple Braised Carrots - Rolled Cut. So delicious!

Maple Braised Carrots are cut at opposite angles and then are glistening in a buttery maple glaze. Served in a white bowl and seen overhead.

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.

Ingredients

Mushrooms I used baby portabella (portobello) for a dish with more bite.
Extra virgin olive oil adds more flavor.
Garlic has a pungent flavor but when used sparingly it is delicious.
Balsamic vinegar is the new darling in the vinegar world. It has a sweet tangy flavor.
Tamari tastes very much like soy sauce but tamari but a bit milder.
Maple syrup that healthy sweetener that we all love.
Sea salt a little bit goes a long way for this seasoning.
Black pepper adds a bit of contrasting spice.

Instructions

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 a 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.

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.

📋 Recipe