This is a dump and go recipe---no chopping required! You do have to get the stems out of the mushrooms, but you easily can do that on a little plastic plate or paper towel. There's no need to dirty up a cutting board.
4 large portobello (bella) mushrooms, stems removed
1/4 cup prepared Italian salad dressing (you can use your own favorite blend)
1 (7-ounce) jar roasted red peppers
buns, rolls, or toasted bread for serving. The bread pictured is Udi's gluten free whole grain sandwich bread.
Use a 4-quart slow cooker. Wash the mushrooms, and remove and discard the stems (compost them. for some reason guinea pigs don't like mushrooms, and they'll just sit in there forever and rot.)
Put the mushrooms into your pot, and add the entire jar of roasted peppers and the salad dressing. Cover and cook on low for 4 to 5 hours, or on high for about2. Serve with a slotted spoon onto your favorite sandwich bread item (sandwich bread item? why did I type that? it makes no sense.)
The tangy flavor from the salad dressing and the peppers complemented the thick meaty texture of the mushrooms really well. I thoroughly enjoyed this sandwich, although I was probably the only one who would look forward to having it again. It's a little girly. And the mushrooms are a bit slimy.
~~I've been having some feedburner issues and I don't think the email feed has been updating properly. I think it's all fixed now, thanks to the wonderful Jennette. If you've missed the past few days, here they are:
and! who is watching the finale of the finale of the Real Housewives of DC? anyone? Any predictions? I've started a chat over on the forums. :-)
I really should make more Irish Cream Coffee for this...