Crock Italian Mushrooms

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 servings


  • 2 very large onions chopped
  • 3 large bell peppers chopped
  • 3 tablespoons vegetable oil
  • 2 8-oz. containers mushrooms sliced
  • 6 cloves garlic pressed
  • 3 fresh bay leaves
  • 2 teaspoons dried oregano
  • 12 fresh basil leaves chopped
  • Sea salt and freshly ground black pepper to taste
  • 3 14.5-oz. cans diced tomatoes
  • 6 cups brown rice cooked


  • In a skillet, sauté the onions and peppers in oil until soft. Stir in mushrooms and garlic and cook until mushrooms begin to brown. Pour into slow cooker.
  • Add remaining ingredients, except rice. Stir well.
  • Cover. Cook on low 4 to 6 hours. Serve over bed of brown rice.


Per Serving: 380 Calories; 10g Fat; 9g Protein; 68g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 27mg Sodium.
Exchanges: 3 Grain (Starch); 4 Vegetable; 1 1/2 Fat.
SERVING SUGGESTION: Serve with steamed broccoli on the side.
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