I actually came up with this recipe, which was a big hit at my Toastmasters
Club Christmas party by the way, because I wanted to figure out the method
of baking stuffed mushrooms in a slow cooker. It worked great and frees up
your oven for other things. It also lets you get the hot hors d’oeuvres in early,
so you can field other pre-party details. You may well find yourself baking all
your stuffed mushrooms this way.
- 1 can (14 ounces, or 390 g) artichoke hearts
- 3 scallions
- 1 can (7 ounces, or 200 g) tuna in water, drained
- 3 ounces (85 g) cream cheese, softened
- 8 ounces (225 g) shredded Italian cheese blend
- 3 tablespoons (42 g) mayonnaise
- 1/2 teaspoon pepper
- 1/4 cup (15 g) minced fresh parsley
- 1/4 teaspoon hot sauce or to taste
- 2 pounds (900 g) mushrooms
Drain and chop the artichoke hearts and throw them in a mixing bowl. Slice up the
scallions, including the crisp part of the green shoot, and add them to the bowl. Add
the drained tuna. Add the cream cheese, Italian cheese blend, mayo, pepper, parsley,
and hot sauce and mash it all up with a fork until everything is evenly blended.
Wipe your mushrooms clean and remove the stems. Reserve the stems for some other
purpose, like making an omelet or topping a steak. (Or you could add them to one of
the mushrooms recipes in the Slow Cooker Sides chapter.) Now stuff the artichoke and
tuna mixture into the caps.
Put a basket-type steamer in your slow cooker. Arrange a layer of mushrooms on it.
Now take a piece of nonstick aluminum foil, also called release foil, and perforate it
in several places with a fork to let liquid drip through. Fit it down on top of the first
layer of mushrooms. (You’ll probably have to make a hole in the middle for the stem
of the steamer to poke through.) Put another layer of mushrooms on this. Repeat with
a second layer of foil and a third layer of mushrooms. My big slow cooker fit all of my
mushrooms in three layers.