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Creamy Garlic Parmesan Mushrooms with Bacon

A rich and creamy slow cooker side dish featuring earthy mushrooms and crispy bacon, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds fresh mushrooms (button or cremini work well)
  • 6 slices bacon, diced
  • 1 cup heavy cream Can substitute with half-and-half or non-dairy alternatives
  • 1 cup grated Parmesan cheese Add at the end for a creamy texture
  • 4 cloves garlic, minced
Seasoning
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley for garnishing Optional

Method
 

Preparation
  1. Cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels.
  2. In a slow cooker, layer the fresh mushrooms, then pour the heavy cream over them.
Combining Ingredients
  1. Add the crispy bacon, minced garlic, Italian seasoning, salt, and pepper to the slow cooker.
Slow Cooking
  1. Cover and cook on low for about 4 hours.
Finishing Touches
  1. After 4 hours, stir in the Parmesan cheese until melted and creamy.
  2. Cook on high for an additional 30 minutes.
Serving
  1. Finish with a sprinkle of fresh parsley, if desired, and serve alongside your favorite protein or on its own.

Notes

You can prep this dish ahead of time and store in the fridge overnight. Just pop it in the slow cooker in the morning. Don't worry if the sauce looks lumpy; stir it for a creamy texture.