What You'll Need:
5 portabella mushroom caps
14oz jar of roasted red peppers
1/4 cup of zesty Italian salad dressing
3/4 cup of prepared pesto sauce
6 ciabatta rolls, or 1 1/2 loaves
How To Make:
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.