Slow Cooker Garlic Mushroom Quinoa Recipes

SLOW COOKER GARLIC MUSHROOM QUINOA

Steps:

• Add everything to the slow cooker except the Parmesan cheese. Stir together.
• Cook on low for 4-5 hours (or high 2-3 hours) until quinoa is cooked through. Sprinkle the cheese over top and close. Cook for 15 more minutes until cheese melts.

GARLIC MUSHROOM QUINOA

Steps:

• In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside. Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined. Serve immediately, garnished with Parmesan, if desired.

SLOW COOKER MUSHROOMS

Steps:

• Place the mushrooms and wine into the slow cooker.
• Scatter the butter, garlic, basil, thyme, oregano, and salt across the mushrooms.
• Cook on low for 3 hours.
• Sprinkle fresh parsley over the top of the mushrooms.
• Serve & Enjoy.

MUSHROOM AND GARLIC QUINOA SALAD RECIPE BY TASTY

Steps:

• In a medium-sized frying pan combine oil, mushrooms, thyme, and salt, then mix. Allow to cook about 5 minutes.
• Add the garlic, cook for 6-8 more minutes minutes until mushrooms are sufficiently cooked through and beginning to crisp up. Set mushroom mixture aside.
• Combine vegetable stock and water in pan, bring to a boil, then add quinoa and cover. Simmer for 12-15 minutes.
• Add mushroom mixture to quinoa and garnish with grated cheese of your choice (optional).
• Enjoy!

QUINOA WITH MUSHROOMS

Steps:

• Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
• Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.

SLOW COOKER GARLIC MUSHROOMS

Steps:

• In a large crockpot (6 quart or larger), add mushrooms, melted butter, garlic, Italian seasoning, salt, pepper.
• Mix until combined.
• Cover and cook on Low heat for 2-3 hours or until mushrooms are tender according to your preference.
• Use a slotted spoon to transfer the mushrooms from the slow cooker to a serving dish.
• Add lots of parsley and toss until combined. Enjoy!

SLOW-COOKER MARINATED MUSHROOMS

Steps:

• Place mushrooms, onions and garlic in a 5- or 6-qt. slow cooker. In a small bowl, whisk remaining ingredients; pour over mushrooms. Cook, covered, on low until mushrooms are tender, 6-8 hours., Freeze option: Freeze cooled mushrooms and juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.

MUSHROOM AND GARLIC QUINOA RECIPE

Steps:

• Cook quinoa according to package directions.
• In a skillet, sauté the mushrooms and garlic in the olive oil until the mushrooms go soft and begin to be a deep gray color.
• Once the quinoa is cooked, add the paprika, salt and pepper, and fresh parmesan cheese.
• Mix until combined.
• Once the mushrooms are done, add them to the quinoa and mix until fully incorporated.
• Serve warm.