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Slow Cooker Cheesy Mushroom Quinoa | Creme de la Crumb

Slow Cooker Cheesy Mushroom Quinoa

Cheesy, Italian-seasoned quinoa, mushrooms, and peppers - so flavorful and easy to whip up for dinner or a side dish!
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4
Author Tiffany


  • 4 cups vegetable broth
  • 2 cups uncooked quinoa
  • 2 green onions, chopped
  • 1/2 red pepper, diced
  • 8 ounces mushrooms, sliced
  • 4 ounces cream cheese
  • 1 tablespoon minced garlic
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste (I used about 2 teaspoons salt and 1 teaspoon pepper)
  • 1 cup shredded parmesan or Italian blend cheese


  • Add all ingredients except for Italian cheese to slow cooker. Cover and cook on high for 2-3 hours on high, or 4-5 hours on low.
  • Stir all ingredients together. Top with cheese, cover and allow to cook for another 15 minutes or so until cheese is melty. Garnish with chopped cilantro or parsley if desired and serve.


This serves 4 as a main dish but you could easily half the recipe and serve it up as a side dish too!
If you don't need/want the recipe to be vegetarian you can sub chicken broth for the vegetable broth if desired.