WRAL SmartShopper

WRAL SmartShopper

Weekly meal plan, Monday dinners & new recipe!

Posted June 8, 2015

Parmesan Ranch Mushrooms in slow cooker

Here's the place to share your meal ideas for the evening or week, post where you bought the ingredients frugally and even share a recipe if you would like. If you need some inspiration for your own dinner tonight, this may give you some helpful ideas.

What's on your menu tonight?

Parmesan Ranch Mushrooms in Slow Cooker Recipe

On Saturday, I tried a new recipe I found on for Parmesan Ranch Mushrooms for the slow cooker. It was AMAZING and we all loved it! As many of you know, I adore mushrooms and I could seriously eat this recipe every single day. Forever. I embellished the recipe just a bit by adding some fresh basil from our herb garden. If you like mushrooms, you will love this recipe!


16 oz fresh mushrooms ( I actually used 24 oz of mushrooms because, well, I love mushrooms)
1/2 cup butter, melted
1 ounce ranch dressing mix (I used 1 packet of store brand ranch dressing/dip mix seasoning)
2 tablespoons parmesan cheese (or more, if desired)


Rinse the mushrooms and then put them in the slow cooker.
Melt butter in a bowl and then add the Ranch Dressing Packet to the melted butter.
Mix well and pour over mushrooms in the slow cooker. Mix mushrooms so they are covered in the butter/seasoning mix.
Sprinkle with Parmesan Cheese. (I used about 2 tablespoons and then a little more just before they were served.)
Cook in slow cooker on low for 4 hours. (I cooked them on high for 2.5 hours)
These were fabulous as a side dish but would be perfect on steak, grilled chicken, baked potatoes, or really just about anything.

My thoughts: Although I added an additional 8 oz of mushrooms, I did not change the amount of butter or seasoning. It was perfect. The basil I added gave it a wonderful flavor and I will include that in the recipe the next time I make it. There was a bunch of leftover buttery mushroom sauce so I let it cool and then put it in the fridge. The next night, I warmed it back up and served it as a dipping sauce for crusty bread. It was fabulous. You can see the recipe and tips from other people who have made the recipe on

Weekly Menu:

Meatless Monday: Alfredo pasta with Boca veggie chicken, salad, fruit

Tuesday: Beef roast and mushrooms in slow cooker, baked potatoes, steamed carrots with butter and parm

Wednesday: Salmon, wild rice, sauteed veggies including zucchini, mushrooms and onions

Thursday and Friday: One night we are going out to dinner to celebrate the success my girls have had in school this year and one night we are having leftovers. Not sure which night we are going out yet, but at least both nights will be easy ones for cooking!


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  • Faye Prosser -WRAL Smart Shopper Jun 8, 2015

    jdouglas13 - I am so sorry she is sick. Let us know how the scan goes.

  • ascherer Jun 8, 2015

    jdouglas - I hope your DW feels better soon.

    RFB - I do not have the farming gene my Momma has but it is too early for collards. I believe they are a late summer or fall veggie. I have never had them because they smell really bad when you cook them but even my DH will eat them.

    Dinner tonight was McD on the drive home from Momma's. I stopped at a produce stand on the way (still in SC). For $13 I got 3 huge slicing tomatoes, 4 smaller squash, 4 medium cukes, and a pint of fresh picked blueberries. We still have some lettuce from Momma's garden. I see salads in our future.

  • RaleighFoodBlogger Jun 8, 2015

    Jdouglas- I've actually never had collards :-) But, it's just for a wrap with the shrimp. I could also use butter lettuce if I can't find it. And so sorry on you DW... no fun being sick.

  • jdouglas13 Jun 8, 2015

    OK, so why am I just now hearing about the Farmer's Market produce shed?? Hmmm? Anyone want to make a date to go with me to introduce me to said shed?

    Faye, your mushrooms look great! I'm kind of surprised they made it to the plate! ;) j/k

    RFB, it's a tough time of year to get collards. Can you sub kale? The supermarket should have it. Often, Food Lion has really nice looking kale if you can get it by the bunch.

    Raesmom, hope you find something appealing.

    DW has been really sick all weekend, is now on a clear liquid diet, and scheduled for a lovely CT scan tomorrow. She's having chicken broth and jello for dinner. I'd really like to pickup a pizza, but feel bad eating it in front of her...

  • raesmom1612 Jun 8, 2015

    chicken spaghetti with garlic bread and a salad tonight for the family, not sure what I will eat, whatever I find in the fridge that looks good I guess lol

  • RaleighFoodBlogger Jun 8, 2015

    Faye- thanks!

  • Faye Prosser -WRAL Smart Shopper Jun 8, 2015

    The last time I went ( a couple years ago), it was open to anyone, and you did not have to pre-order. It is located between the 2 long farmers market building in a large shed that you basically drive through. You let them know what you want, like a case of blueberries, and they load it into your car and you pay in cash. That's how it worked the last time I went. Geoherb1 may be able to tell you if it is any different now. From what i understand, many restaurants buy in bulk from them.

  • RaleighFoodBlogger Jun 8, 2015

    Faye- where is the bulk section at the State Farmer's Market? Do you have to order ahead, or is open to anyone?

  • cdavismk1 Jun 8, 2015

    Faye, I will put them on my "Lake" appetizer rotation. THANKS for the recipes!!

  • Faye Prosser -WRAL Smart Shopper Jun 8, 2015

    We ended up having pasta last night so tonight it is leftover pasta with veggie chicken (and choice of sauce), sugar snap peas and peach slices (peaches are only .99/lb at Kroger through 6/9).

    geoherb1 - what an awesome way to get great local produce at a wonderful price! I have bought in bulk from the produce shed at the State farmers market as well and the deals are great.

    RFB - good luck on the challenge! I am sure you can find collards at the farmers market.

    cdavismk1 - they were ridiculously good. And everyone loved the leftover mushroom/butter/herb sauce last night on pasta.