Skip the packaged veggie dogs at your next cookout - grill these tangy marinated portobello mushrooms instead! They're easy, healthy & flavorful.

summer / vegetarian

We’re all familiar with the ubiquitous portobello burger, so I’ll be honest: I originally planned to serve these mushrooms in hot dog buns for the novelty of it. For my money, though, portobellos really work better in dog form than in burger-form. They get more fully covered in the tangy, savory marinade, and (because they’re thinner strips) they cook a lot more quickly and more evenly.

Portobello Veggie Dog Recipe Ingredients

Growing up around Chicago, hot dogs were never taken lightly. A good Chicago dog has a myriad of components, including mustard, onions, a whole pickle, peppers, and more. This recipe is by no means one for a classic Chicago dog, but, using it as inspiration, I made sure my components included something tangy, something fresh, something meaty, something spicy, and something bright:

• Portobello mushroom strips take the place of meat, adding their umami flavor & meaty texture. A simple 5-ingredient marinade of balsamic, mustard, salt, pepper & olive oil makes them extra rich & tangy.
• Tomatoes and red onion form a fresh slaw that I season with lime, salt & pepper. It adds crunch and brightness to the dogs.
• Serrano pepper slices kick up the heat.
• And a drizzle of mustard gives everything a tangy finish.

How to Make Grilled Portobello Mushroom Hot Dogs

This healthy veggie dog recipe is SO easy to make! Just follow these simple steps:

Use a damp kitchen towel to wipe your portobello mushroom caps clean and then twist off the thick stems. Save the stems for stock or compost them.

Slice the caps into 4 long slices – you’ll use two per dog.

Mix together the balsamic/mustard marinade, and brush it onto the mushroom strips until they’re well-coated. More marinade = more flavorful dogs.

Preheat a grill or grill pan to medium high, and grill the mushrooms until grill marks form and they’re tender and juicy, 3-4 minutes per side. Remove from the heat!

Stuff two mushroom strips into each hot dog bun, and load your veggie dogs up with slaw, sliced serranos, and mustard. Dig in!

Portobello Mushroom Dog Serving Suggestions

I love to serve my mushroom dogs with a healthier pasta salad, like this one with broccoli or this one with with tons of summer veggies. Couscous salad, strawberry salad, summer slaw, or watermelon salad would also be great on the side.

Complete the meal with my favorite crispy baked sweet potato fries and chipotle sauce for dipping!

Looking for more portobello mushroom recipes?

Try making veggie burgers, fajitas, or tacos next!

5.0 from 4 reviews

Portobello Mushroom Dogs

  PrintPrep time 10 minsCook time 8 minsTotal time 18 mins Skip the packaged veggie dogs at your next cookout, and try these easy mustard-balsamic-marinated portobello dogs! Vegan.Author: Jeanine DonofrioRecipe type: Main DishServes: 4Ingredients

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon yellow mustard
• Salt & pepper
• 2 large portobello mushrooms, sliced into 4 long slices each

Fixings:

• ½ cup red onion
• ½ cup chopped tomatoes
• Squeeze of lime
• Salt & pepper
• Yellow mustard
• 4-5 hot dog buns
• Ketchup on the side (optional)
• 1 serrano pepper, thinly sliced (optional)

Instructions

In a small bowl, mix together the chopped red onion and sliced tomatoes. Add a squeeze of lime, salt and pepper. Stir and set aside.

Preheat your grill or grill pan. In another small bowl, mix the marinade ingredients together (olive oil, balsamic, mustard, salt & pepper), and brush onto the portobello slices until they’re coated.

Grill mushroom strips on each side until grill marks form and mushrooms are tender and juicy (about 3-4 minutes per side). Place 2 mushroom slices into each hot dog bun. Top liberally with onion & tomatoes, some serrano slices, and a swirl of mustard.

3.4.3177
5.0 from 4 reviewsMacaroni Salad  PrintAuthor: Jeanine DonofrioServes: 4Ingredients

• 2 tablespoons olive oil
• juice & zest of one lemon
• 1 teaspoon yellow mustard
• 1 smashed clove of garlic
• 1 cup dried macaroni noodles
• ¼ cup chopped red and/or green bell pepper
• ¼ cup sliced cherry tomatoes
• ¼ cup peas (if frozen, thaw them)
• 2 tablespoons capers or chopped olives
• handful of chopped fresh basil
• salt & pepper, to taste
• optional: ¼ cup (or more) greek yogurt

Instructions

Cook the macaroni noodles in salty water according to package directions.

In a large bowl, (at the bottom of it) mix together the olive oil, lemon, lemon zest, mustard, garlic, and some salt and pepper. Add the chopped scallions, bell pepper, cherry tomatoes, peas, capers and sliced basil. When your macaroni noodles are cooked, drain them well, then transfer them into the large bowl. Toss to mix the noodles with the veggies and the dressing. Taste and adjust seasonings, chill until ready to serve. If you want a creamy salad, add a big scoop of greek yogurt once your salad is somewhat chilled.

3.4.3177

This post is in partnership with French’s Mustard.

ncG1vNJzZmivp6x7rbvVnpinnJyaurC60meaqKVfpbyzwM6bnKWkn2K6tr%2FHq6aopV2ZvKi%2FjpympqWVo8FuvMCgnGZpXw%3D%3D