These barbecue mushrooms make a great meat-free option for game day parties
and holiday cocktail mixers. Slow cooked in a simple homemade sauce, they are
equally as delicious as similar appetizers made with meatballs or sausages, but
they pack less saturated fat, sodium and processed sugar.
16 ounces white button mushrooms
1 (15-ounce) can tomato sauce
2 tablespoons molasses
1 tablespoon honey
1 tablespoon Worcestershire sauce
1 tablespoon minced onion
1 clove garlic, grated
1 teaspoon prepared Dijon mustard
1 teaspoon smoked paprika
1/2 teaspoon fine ground sea salt
1/2 teaspoon ground black pepper
1/4 to 1/2 teaspoon ground cayenne pepper
1 tablespoon minced fresh chives for garnish
Place the mushrooms in the bowl of a slow cooker. Whisk together the
tomato sauce, molasses, and honey in medium bowl. Stir in the Worcestershire
sauce, onion, garlic, mustard, smoked paprika salt, and pepper. Add the
cayenne based on your preferences. A 1/2 teaspoon will give a moderately
spicy flavor to the sauce.
Pour the sauce over the mushrooms and stir. Cover with the lid and cook
on HIGH for 4 hours. Stir occasionally as the mushrooms cook. The sauce will
thicken and the mushrooms will shrink slightly and darken as they become
Transfer the mushrooms to a serving bowl. Top with some of the sauce.
Sprinkle with chives and serve warm with wooden picks.
Makes about 8 servings Preparation time: 5 minutes | Cooking time: 4 hours