Lightly brush the mushroom caps with 1 tbs of olive oil. Set them aside and finely chop the mushroom stems. Heat the remaining 2 tbs oil in a large skillet over medium-high heat. Add the onion and cook about 1 minute. Add the mushroom stems and cook for 5-6 minutes. Stir in the garlic and cook for 1 minute. Pour in the wine and cook for 1 minute. Add the sausage and cook for 3-4 minutes. Remove from heat and let it cool 5 minutes. Stir in the cheese, bread crumbs, parsley, salt and pepper. Divide the mushroom-sausage mixture among the mushroom caps, pressing slightly. Place in a single layer in the CROCKPOT. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the mushrooms are tender and the filling is cooked.
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|Serving Size: 1 Serving (557g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 414 (53%)|
|Amt Per Serving||% DV|
|Total Fat 46g||61 %|
|Saturated Fat 22.5g||112 %|
|Monounsaturated Fat 17g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 148.8mg||46 %|
|Sodium 1094.2mg||38 %|
|Potassium 1700.3mg||45 %|
|Total Carbohydrate 52.6g||15 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 51.4g|
|Protein 39.6g||57 %|
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Calories per serving: 787
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