Portobello Mushroom Dogs
Total Time
18 mins
Prep Time
10 mins
Cook Time
8 mins
Rating
5 out of 5 stars
(4)
Ingredients
4 servings
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon yellow mustard
- Salt & pepper
- 2 large portobello mushrooms, sliced into 4 long slices each
- 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)
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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Chef's notes
Growing up around Chicago, hot dogs were never taken lightly. A 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.
