Portobello Mushroom Dogs are a savory, satisfying twist on the classic hot dog, perfect for a quick yet impressive meal. With their meaty texture and rich umami flavor, these grilled portobellos are a delicious alternative that even meat lovers will adore. Ready in just 18 minutes, they’re ideal for busy weeknights or casual gatherings.
Topped with your favorite condiments and nestled in a soft bun, each bite offers a juicy, smoky experience that’s both wholesome and indulgent. The earthy aroma of grilled mushrooms paired with tangy mustard or creamy avocado creates a flavor combination that’s simply irresistible. Whether you’re a vegetarian or just looking to mix things up, these mushroom dogs are a must-try.
Ingredients for Portobello Mushroom Dogs
- For the Marinade:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon yellow mustard
- Salt & pepper (to taste)
- For the Mushrooms:
- 2 large portobello mushrooms (sliced into 4 long slices each)
- For the Fixings:
- ½ cup red onion (finely chopped)
- ½ cup chopped tomatoes
- Squeeze of lime juice
- Salt & pepper (to taste)
- Yellow mustard (for topping)
- 4-5 hot dog buns
- Ketchup on the side (optional)
- 1 serrano pepper (thinly sliced, optional for spice)
Step-by-Step Instructions
- Prepare the Fixings: In a small bowl, mix together the chopped red onion and tomatoes. Add a squeeze of lime juice, salt, and pepper. Stir well and set aside.
- Preheat the Grill: Preheat your grill or grill pan over medium-high heat.
- Make the Marinade: In another small bowl, whisk together olive oil, balsamic vinegar, yellow mustard, salt, and pepper. Brush this marinade generously onto the portobello slices until fully coated.
- Grill the Mushrooms: Place the marinated mushroom slices on the grill. Cook for 3-4 minutes per side, or until grill marks form and the mushrooms are tender and juicy.
- Assemble the Mushroom Dogs: Place 2 grilled mushroom slices into each hot dog bun. Top liberally with the onion and tomato mixture, a few slices of serrano pepper (if using), and a swirl of yellow mustard. Serve with ketchup on the side if desired.
Creative Toppings & Sauces to Elevate Your Mushroom Dogs
Take your Portobello Mushroom Dogs to the next level with these tasty additions. Try avocado slices or a dollop of guacamole for creaminess. For a tangy twist, drizzle with sriracha mayo (mix 1 tbsp mayo with 1 tsp sriracha). If you love cheese, sprinkle with crumbled feta or shredded cheddar. Want something fresh? Add a handful of cilantro or arugula for a peppery bite.
Perfect Pairings: What to Serve with Your Mushroom Dogs
These veggie-packed dogs pair wonderfully with classic sides. Serve with sweet potato fries or crispy baked zucchini sticks for a wholesome meal. A light corn and black bean salad or coleslaw adds a refreshing crunch. For a quick option, grab a bag of kettle chips or pickle spears on the side.
Time-Saving Tips for Busy Cooks
Short on time? Prep the onion and tomato mix ahead and store it in the fridge for up to 2 days. Use pre-sliced portobello mushrooms to skip the slicing step. If you don’t have a grill, a stovetop skillet works just as well—cook the mushrooms over medium-high heat for the same juicy results.
Storage & Reheating Made Easy
Store leftover mushroom slices and toppings separately in airtight containers in the fridge for up to 2 days. To reheat, warm the mushrooms in a skillet over medium heat for 2-3 minutes or in the microwave for 30 seconds. Assemble your buns fresh to keep them from getting soggy.
Recipe Variations to Mix It Up
Swap out the hot dog buns for whole wheat pita pockets or lettuce wraps for a low-carb option. Experiment with different mushrooms like shiitake or cremini for unique flavors. For a smoky twist, add a dash of smoked paprika to the marinade. If you’re not a fan of spice, skip the serrano pepper and use pickled jalapeños for a milder kick.
Portobello Mushroom Dogs
Ingredients
Marinade
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon yellow mustard
- Salt & pepper
Mushrooms
- 2 large portobello mushrooms sliced into 4 long slices each
Fixings
- 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)
Instructions
- 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.
- 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.
- 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.