Crockpot Portabella Mushroom Sandwiches (Vegetarian)By Kelly Miller • May5,2013 • Updated April 10, 2018 • 11 Comments2.6K 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. Crockpot Portabella Mushroom Sandwiches adapted from A Year of Slow Cooking 5 portabella mushroom caps 14oz jar roasted red peppers 1/4 cup zesty Italian salad dressing 3/4 cup prepared pesto sauce 6 ciabatta rolls, or 1 1/2 loaves 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? Don’t miss another Semi Homemade Mom recipe! Click here to have recipes delivered by email. {linking up!} 2.6K
A Lived in Home saysMay 6, 2013 at 4:18 pmThis looks so yummy! Can't wait to try it! Would be thrilled for you to come join my link party and follow along! http://alivedinhome.blogspot.com/2013/05/happy-weekend-hope-everyone-had-great.htmlReply
The Tumbleweed Contessa saysMay 7, 2013 at 9:03 pmI really like this. I bet you could make an olive salad and it would be kind of like a Muffelata. I never thought of mushrooms and slow cookers. Great idea. I hope you will come share at my weekly party: http://www.tumbleweedcontessa.com/blog/whatd-you-do-this-weekend-14/Reply
Ashley Bee saysMay 8, 2013 at 4:53 pmOhh yum, with some goat cheese I am sure these would be incredible 🙂Reply
Shannah @ Just Us Four saysMay 8, 2013 at 5:57 pmYummy! This looks so delicious. Thanks so much for linking this up to the Pinworthy Projects Party!Reply
WillCookForSmiles saysMay 11, 2013 at 6:38 pmSounds like my kind of sandwich! Love portabella mushrooms 🙂Reply
anyonita green saysMay 14, 2013 at 9:33 amThis looks good enough to turn me vegetarian! 🙂 Love it!Thank you so much for linking up with me this week at TastyTuesdays! I’ve pinned this & shared it with my followers!Reply
Debi Bolocofsky saysMay 14, 2013 at 8:44 pmAmazing sandwich recipe. Thanks so much for sharing with Wednesday's Adorned From Above Blog Hop. We can't wait to see what you have for us this week. The party starts at 8:00PM tonight.Debi and CharlyReply
MommiFried saysMay 21, 2013 at 6:13 pmYummy! Just bookmarked! Please feel free to share with our G+ Community, The Crock Pot Crowd! We welcome recipes from bloggers! 🙂http://bit.ly/Zmy5vZReply
Jane saysMay 12, 2014 at 9:23 pmI know the frustration of being the Mother of a picky eater! Sometimes every bite of food requires major negotiating skills. It’s exhausting. I have now discovered a great cookbook on Kindle – Kid Approved Slow Cooker Meals – by Kelly Cook. My kids love the dinners and there’s 50 of them. Hooray! No food arguments for almost 2 months. Here’s the link: http://tinyurl.com/mcexgu4Reply