Grilling > Vegetarian > Portobello Mushroom

Grilled Portobello Mushroom Hot Dogs Recipe

Ingredients with Measurements:
- 4 large portobello mushroom caps
- 4 hot dog buns
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: diced onions, diced tomatoes, mustard, ketchup, relish

Special equipment needed:
- Grill or grill pan

Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, soy sauce, smoked paprika, garlic powder, salt, and pepper.
3. Brush the mushroom caps with the marinade on both sides.
4. Place the mushroom caps on the grill or grill pan, gill side down, and cook for 5-7 minutes.
5. Flip the mushroom caps and continue cooking for an additional 5-7 minutes, or until tender.
6. Toast the hot dog buns on the grill or grill pan for 1-2 minutes.
7. Place the grilled mushroom caps in the hot dog buns and top with desired toppings.


Time:
Preparation time: 10 minutes
Cooking time: 10-14 minutes
Temperature:
Grill or grill pan set to medium-high heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 230
Fat: 14g
Carbohydrates: 22g
Protein: 5g
Fiber: 2g
Sugar: 4g

Substitutions for ingredients:
- Portobello mushroom caps can be substituted with other large mushroom caps, such as shiitake or oyster mushrooms.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Smoked paprika can be substituted with regular paprika or chili powder.

Variations:
- Add sliced avocado or guacamole as a topping.
- Use a different type of bun, such as a pretzel bun or whole wheat bun.
- Top with sautéed onions and peppers for a Philly cheesesteak-inspired twist.

Tips and tricks:
- Make sure to brush the mushroom caps with the marinade on both sides to ensure even flavor.
- Don't overcrowd the grill or grill pan to ensure even cooking.
- Use a meat thermometer to ensure the internal temperature of the mushroom caps reaches 160°F.

Storage instructions:
Leftover grilled mushroom caps can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the mushroom caps in a microwave-safe dish and heat for 1-2 minutes, or until heated through.

Presentation ideas:
Serve the grilled mushroom hot dogs on a platter with a variety of toppings for guests to choose from.

Garnishes:
Garnish with fresh herbs, such as parsley or cilantro.

Pairings:
Pair with a side salad or grilled vegetables for a complete meal.

Suggested side dishes:
- Grilled corn on the cob
- Sweet potato fries
- Coleslaw

Troubleshooting advice:
- If the mushroom caps are sticking to the grill or grill pan, brush them with a little extra olive oil before cooking.
- If the mushroom caps are not cooking evenly, move them to a cooler part of the grill or grill pan.

Food safety advice:
- Make sure to wash the mushroom caps before cooking.
- Use a meat thermometer to ensure the internal temperature of the mushroom caps reaches 160°F.

Food history:
Hot dogs have been a popular American food since the late 1800s. The first hot dog stand was opened in Coney Island, New York in 1867.

Flavor profiles:
The grilled portobello mushroom hot dogs have a smoky, savory flavor with a hint of tanginess from the balsamic vinegar.

Serving suggestions:
Serve with a cold beer or lemonade for a refreshing drink to pair with the hot dogs.

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Taste: Savory, Smoky, Tangy, Umami, Charred