Ingredients

The following ingredients have 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

Instruction

  • 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.