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Slow Cooker Mushroom Stuffing

My grandmother created this recipe after my grandfather left the well-drilling business and invested all their money in a mushroom farm. The farm was a success and saw the family through the Great Depression. —Eric Cooper, Durham, North Carolina
  • Total Time
    Prep: 30 min. Cook: 3 hours
  • Makes
    16 servings (3/4 cup each)


  • 1/4 cup butter, cubed
  • 1 pound baby portobello mushrooms, coarsely chopped
  • 4 celery ribs, chopped
  • 1 large onion, chopped
  • 12 cups unseasoned stuffing cubes
  • 1/4 cup chopped fresh parsley
  • 1-1/2 teaspoons rubbed sage
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon pepper
  • 2 large eggs, lightly beaten
  • 3 cups vegetable broth


  • In a 6-qt. stockpot, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until crisp-tender, 5-7 minutes. Transfer to a bowl. Add stuffing cubes, parsley and seasonings; toss. Whisk together eggs and broth. Pour over stuffing mixture; stir to combine.
  • Transfer to a greased 6-qt. slow cooker. Cook, covered, on low until heated through, 3-4 hours.

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