Summer is hot dog season, at least for my teens! But since I really don't want to serve them hot dogs with sausage you find at the market, the ones that we don't really know what's inside, I always try to find alternatives. So today we're making Portobello Hot Dog.
I often buy Vegan sausages from the Yves brand which are very good according to our tastes, I also make Carrots dog (the marinated carrot serves as sausage). But today I'm making you Portobello Sausage Hot Dog.
Portobellos really work in a hot dog, even better than in the form of a hamburger. They are better coated in the tasty marinade and (because they are thinner strips), they cook much faster and more evenly.
Portobelle Hod Dog Video
Portabello mushrooms are really versatile. They can be the star of the plate or a fantastic accompaniment to your favorite dish. Their texture makes them an excellent alternative to meat.
When purchasing portobello mushrooms, look for those that are firm and uniform in color, not spotted. For a stronger earthy taste, choose thicker mushrooms with a darker color.
If you buy prepackaged mushrooms, leave them in their packaging and keep them in the refrigerator. The packaging is designed to keep the mushrooms fresh.
If you buy mushrooms in bulk, place them in a brown paper bag. Do not use a plastic bag. The plastic causes the fungi to decompose faster due to humidity.
Portobello Musrhoom Hot Dog
- 1 large portobello mushroom
- 4 hot dog buns
- ¼ cup olive oil
- 3 tablespoon balsamic vinegar
- 1 tablespoon tamari sauce
- 2 tablespoon Dijon mustard
- salt pepper to taste
- Cut the portobello into strips about 1 inch
- In a bowl, combine olive oil, balsamic vinegar, tamari sauce, Dijon mustard and pepper salt
- Marinate the strips of portobello in the marinade from 30 minutes to 1 hour
- Cook on the BBQ over medium high heat, 4 to 5 minutes per side ( 2 main sides)
- Toast hot dog buns for the last 2 minutes
- Add 1 portobello strip per loaf and garnish to taste