Slow Cooker Balsamic Glazed Mushrooms
Slow Cooker Balsamic Glazed Mushrooms is so simple and it gives you a great side dish with minimal work.
Servings 4 Servings
- 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
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.
Serving: 7Ounces | Calories: 210kcal | Carbohydrates: 16g | Protein: 7g | Fat: 14g | Saturated Fat: 1g | Sodium: 556mg | Potassium: 774mg | Fiber: 2g | Sugar: 11g | Vitamin C: 5.7mg | Calcium: 23mg | Iron: 1.4mg