Portabella mushroom caps slow cooked with roasted red peppers and zesty Italian dressing and then served on crusty rolls with pesto - these are SO good!
I'm always looking for something different to cook in the Crockpot. I mean I have lots of wonderful recipes for soup, chicken, and even frozen pasta in the crock pot. This recipe though was so different and SO good! It's funny too because we are by no means vegetarian, but this was such a good change from our regular meals.
I chose a good ciabatta bread for these sandwiches and it was absolutely the perfect choice for this sandwich. Baking it makes the crust firm and crispy, yet the inside is softer but still sturdy enough to hold moist sandwiches like this one. Look for frozen loaves or rolls in grocery store or fresh in the bakery department.
Wash mushroom caps, remove stems, and slice evenly. Place sliced mushrooms into slow cooker. Add drained roasted red peppers and Italian salad dressing to crockpot and stir to combine. Cook on low for 4 hours or high for 2 hours. Before serving, preheat oven to 350 degrees. Place ciabatta bread on cookie sheets and bake for 10 minutes, or until crispy outside. Cool 5 minutes before slicing. Spread 1 tablespoon pesto on each slice and top. Add cooked mushrooms and peppers to sandwiches using a slotted spoon being sure to drain juices. Serve immediately.
Oh my word, SO good! I served these with some veggie chips and they were a perfect compliment to the sandwiches. Have you cooked anything different lately in the slow cooker? Was it a keeper, or not so much?