The aroma of the garlic and herbs slowly cooking will drift through your home and call all to the table. These mushrooms are also a wonderful addition to any buffet table.
SLOW COOKER SIZE: MEDIUM
24 ounces cremini (baby bella) or white button mushrooms
4 garlic cloves, minced
2 teaspoons dried Italian seasoning
¼ teaspoon red pepper flakes
¾ cup chicken broth
6 tablespoons butter, cut into small cubes
¼ cup heavy whipping cream
2 tablespoons minced fresh flat-leaf (Italian) parsley or oregano
1.Trim the mushrooms and place in the slow cooker. Stir in the garlic, Italian seasoning, red pepper flakes, broth, and butter. Cover and cook on Low for 3 to 4 hours, or until the mushrooms are tender.
2.Stir in the cream. Cook on Low for 15 minutes or until heated. Garnish with the parsley.
PER SERVING: 166 CALORIES ★ FAT 16 G (87%) ★ NET CARBS 4 G (10%) ★ PROTEIN 4 G (10%)
