Ok, so the first thing that you need to do is use a spoon and scoop out all the gills from the mushrooms. After the caps are nice and clean, pour in a gallon size zip lock bag your favorite italian dressing and marinate the caps for at least an hour. Take the caps out of the bag and put in a skillet under medium heat with olive oil. While these are cooking up, take some fire roasted red peppers and slice a whole pepper in half and set aside. While you have the knife out, cut up some onion and throw in with the caps and allow to steam for about fifteen minutes, or till liquid starts to pool in the center of the cap. If you can, buy fresh ciabatta rolls at your local grocery store and cut in half. Take some olive muffelata, or make your own, and spread on both sides of the ciabatta rolls. One thing that I have found is that fresh basil is the key to this sandwich. Try with or with or without and let me know what you think Place one cap on half of the roll, top with red peppers and onions then place on a George Foreman grill until it looks like the picture above...............ENJOY THE HELL OUT OF THIS CREATION!!!!!!!!!!!
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