Thick mushroom slabs are grilled up with smoky seasonings, stuffed into buns and piled high with toppings to make these vegan portobello mushroom hot dogs.
Every barbecue I ever remember attending has involved one big question: "burger or dog?" For most of my life, the answer was "neither." Even way back when I was a pre-vegetarian kiddo. I'll stick with the tray of pickles and olives thank you very much.
But I guess after going vegetarian I started to favor burgers. Veggie burgers anyhow. Store bought veggie burgers are usually better than store bought veggie dogs, and homemade veggie burgers are definitely more approachable than homemade veggie dogs, or so it would seem.
I did manage to come up with a tofu dog recipe a couple years ago, and I still really like that as an alternative to the veggie dogs they sell at the store. But it's definitely lacking the mass appeal of veggie burgers. Not everyone is a fan of tofu, and if you're feeding a crowd that includes both vegetarians and omnivores...forget it.
Burgers on the other hand you can sometimes sell to non-veggie friends. Especially burgers made from ingredients that everyone loves, like portobello mushrooms. So that got me thinking, why not stuff a portobello mushroom into a hot dog bun? That's just what I did!
When I make portobello mushroom burgers I tend to season them up all kinds of ways, but for these portobello hot dogs I went for a smoky marinade to give them a flavor that's similar to a regular hot dog. (It'll look familiar if you made my tofu dogs!) It's salty, smoky, with a little bit of garlic and maple. Whatever you do, be sure to get nice big portobello caps, and slice them nice and thick so they stay sturdy. I cooked mine in a grill pan-but I'm sure you could barbecue these too if you'd like. And then feel free to pile on any toppings you like. (I like all the toppings!) Because they're seasoned up to taste like hot dogs, they taste good with just about anything you might put on a hot dog.
Portobello Mushroom Hot Dogs
Ingredients
- 4 large portobello mushroom caps
- 3 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup
- 1 ½ teaspoon apple cider vinegar
- 1 teaspoon liquid smoke
- 1 teaspoon paprika
- ½ teaspoon onion powder
- 2 garlic cloves, minced
- 2 tablespoons olive oil, or as needed
- 4 hot dog buns
- Toppings of choice
Instructions
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Remove the stems from the portobellos and scrape out the gills with a spoon. Clean them by wiping with a damp cloth, then slice each into 3 to 4 strips, each about 1-inch thick.
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In a small bowl, stir together the soy sauce, maple syrup, cider vinegar, liquid smoke, paprika, onion powder, and garlic. Lightly brush some of the mixture over each of the portobello strips.
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Oil the bottom of a nonstick grill pan and place it over medium heat. When the pan is hot, add the mushroom strips in a single layer (work in batches if needed). Cook the strips for about 4 minutes on each side, brushing them with the soy sauce mixture as they cook, until tender and browned.
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Divide the strips into buns, placing 2 to 3 into each bun. Top with toppings of choice and serve.
Recipe Notes
- A nonstick skillet can be used if you don't have a grill pan.
- The mushrooms can be cooked on an outdoor grill. Lightly oil the grill and preheat it to medium. Cook the mushroom strips for about 3 to 5 minutes, until lightly charred.
Love this idea!! You are rocking these recipes lately.
Thank you!! I'm glad you think so!
Thank you!! Saw this on Facebook and saved. Made this today at our family cookout. OMG...So good. We didn't have enough for everyone who wanted some :-) (even my husband and boys)!! We will be making this again very soon.
Yay!! I'm glad they were a hit! Thanks Stephanie!
wonderful, interesting combination! thanks for sharing! ill try this recipe !
Thanks! I hope you enjoy!
My wife will love these! To be honest, so will I but I happen to love hot dogs. She swears they're made from chicken lips and pigs knee caps so she stays away from them.
I hope you both enjoy!!
Fast, easy and freaking delicious! The spices here are dead on and the texture is very reminiscent of actual hot dogs. I've had one packaged vegan dog that I liked but they are pricey and hard to find in my area but mushrooms are always around. Although, I have to make a trip to the asian store for portobellos, I will do so gladly all summer long for these. Vielen, vielen Dank!
I'm so glad you enjoyed them! My husband also commented that the flavor and texture were very close to hot dogs. :) Thanks so much Carla!
This was delicious! We made them for our July 4th dinner. Rolled them up with kale and baby heirlooms in naan and it was so reminiscent of eating a hot dog except WAY BETTER!
I'm so glad they were a hit! And that sounds like a delicious way to serve them! Thanks Allyson!
These are genius! I love Portobello mushrooms. This is a fabulous idea and just in time for the summer BBQs and picnics!
Thanks so much Stephanie!!
wow, I love mushroom and I eat a hot dog with potatoes stuffing but I was tried mushroom stuffing really it's awesome.
Wow, I used the marinade of this recipe on soft boiled carrots instead, and they were the most authentic tasting “dogs” I have tasted since going vegan. Amazing, absolutely amazing.
I've been meaning to try carrot dogs forever! I'm glad to hear this marinade works for them! :)
Awesome. I want to try grinding them and putting them in casings. What do you think?
Interesting idea! I'm really not sure how that would work out, but I'd love to hear about it if you try!
Ate them on a hotdog bun with mustard and onions, I had a hot dog!!! Served with corn on the cob, and sweet potato fries. Delish!!! Felt like the Fourth of July 🇺🇸
These look great!