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I had ordered the Smart Set crock pot from HSN 3 weeks ago. I haven't cooked in it since starting induction last week. It came with a cookbook and I looked for Atkins-friendly recipes in it. Here is a great appetizer recipe for stuffed mushrooms:
* 15 - 20 large mushrooms, preferably Baby Bellas, cleaned. Remove stems and finely chop the stems. Leave caps intact.
* 2 TBS Olive Oil
* 1/2 medium red onion, very finely diced
* 2 cloves garlic, minced
* 1/2 lb sausage patties
* 1 tsp salt
* 1/2 tsp ground black pepper
* 1/4 tsp paprika
* 1/4 cup fresh parsley, finely chopped
* 4 oz. Gruyere cheese, shredded
1. In a skillet, over medium heat, add the oil, onion, garlic, and mushroom stems. Cook for 2 - 3 minutes, until onion begins to soften.
2. 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 TBS of mixture into each mushroom cap. Place into the crockpot, cover and cook on High for 2 hrs. Serves 6 - 10
* 15 - 20 large mushrooms, preferably Baby Bellas, cleaned. Remove stems and finely chop the stems. Leave caps intact.
* 2 TBS Olive Oil
* 1/2 medium red onion, very finely diced
* 2 cloves garlic, minced
* 1/2 lb sausage patties
* 1 tsp salt
* 1/2 tsp ground black pepper
* 1/4 tsp paprika
* 1/4 cup fresh parsley, finely chopped
* 4 oz. Gruyere cheese, shredded
1. In a skillet, over medium heat, add the oil, onion, garlic, and mushroom stems. Cook for 2 - 3 minutes, until onion begins to soften.
2. 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 TBS of mixture into each mushroom cap. Place into the crockpot, cover and cook on High for 2 hrs. Serves 6 - 10
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