15-20 large mushrooms, cleaned, stems removed and finely chopped
2 tablespoons olive oil
1/2 medium red onion, very finely diced
2 cloves garlic, minced
1/2 pound sausage patties
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/4 cup fresh parsley, finely chopped
4 ounces Gruyere cheese, shredded

1. Wash and scrub the mushroom caps. Set on a paper towel to dry.
2. In a skillet over medium heat, add the oil, onion, garlic and mushroom stems. Cook 2-3 minutes until onion begins to soften. Add the sausage patties and crumble with a wooden spoon. Season with salt, pepper, and paprika and cook until lightly browned through.
3. Transfer the sausage to a heavy mixing bowl along with the parsley and gruyere cheese. Stir to combine ingredients and stuff 1 tablespoon of mixture into each cap. Place mushrooms into the Crock-Pot® slow cooker, place on heating base, cover and cook on High for 2 hours.

Serves: 8-10
Size: 2-5 quarts

Recommended Crock-Pot® slow cooker