Teriyaki Portobello Mushrooms

1. 1

   Use a 2-quart slow cooker.

2. 2

   Put the olive oil into the bottom of your slow cooker and smear it around.

3. 3

   After washing the mushrooms, remove and discard the stems, and cut the mushrooms into thirds.

4. 4

   Place them into the slow cooker.

5. 5

   Add the brown sugar, soy sauce, mustard, and ginger.

6. 6

   Toss the mushrooms with spoons (or use your hands) until the flavorings are evenly distributed.

7. 7

   Cover and cook on LOW for 5 hours, or on high for about 3 hours.

8. 8

   Can serve over rice or either hot or cold in a sandwich.

* Per serving · 4 servings · Values may vary.

No additional tips available.