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:
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!
This post is in partnership with French’s Mustard.
