Chop up mushroom stalks and saute in olive oil with onion, capsicum and garlic. Cook until slightly browned.
Take off heat and add fresh bread crumbs, baby spinach, 1/2 the Parmesan cheese and the sweet chili sauce, mix through and stuff the mushrooms pressing down as you go.
Top with remaining Parmesan cheese and some more grated cheese of your choice.
Spray your slow cooker and add mushrooms, place a towel under the lid and cook - 2 to 2 and a 1/2 hours on low
This can also be done as an apetizer using small button mushrooms.