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.
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.
Place a nonstick grill pan 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.
Divide the strips into buns, placing 2 to 3 into each bun. Top with toppings of choice and serve.
I'm sure you could cook these on a barbecue grill if you're cooking out. Cook over a medium flame until lightly charred on each side. If you're cooking in and don't have a grill pan, feel free to use a skillet.
Portobello Mushroom Hot Dogs
Amount Per Serving
Calories 215Calories from Fat 73
% Daily Value*
Saturated Fat 1g5%
* Percent Daily Values are based on a 2000 calorie diet.