Portobello Mushroom Hot Dogs
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.
Servings: 4
Calories: 215kcal
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
- 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.
- 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.
- Divide the strips into buns, placing 2 to 3 into each bun. Top with toppings of choice and serve.
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.
Nutrition
Calories: 215kcal | Carbohydrates: 29.3g | Fat: 8.1g | Saturated Fat: 1g | Sodium: 888mg | Potassium: 389mg | Fiber: 2.4g | Sugar: 5.4g | Calcium: 40mg | Iron: 2mg