June 29, 2015

Meatless Monday: Mushroom Faux Dogs (aka Portobello Pups)

Meatless Monday Mushroom Faux Dogs
Happy Meatless Monday! And happy it's finally-summer-even-though-it-doesn't-feel-like-it-at-all! I'm excited to have an extra long weekend for the Fourth of July because my company is closed on Thursday AND Friday. Three day week for the win! 

I absolutely LOVE hot dogs in the summer (well, year round), especially on the Fourth so when I saw this amazing recipe for 'Portobello Pups' (how cute!) on Pinterest from Love & Lemons I stopped, dropped, and drooled. Marinated portobello mushrooms are grilled to smoky, tasty perfection and topped with a homemade salsa for pure deliciousness. I don't have a grill (yet! my new apartment has a 'grilling area'!) so we cooked the mushrooms in a cast iron skillet and it worked just as well, though the 'shrooms did lack the characteristically summer grill marks. 

I'm a mustard-topped hot dog purist, so obviously these pups were covered in the bright yellow stuff, but you can do ketchup if you're one of those folk...
Meatless Monday Mushroom Faux Dogs
Mushroom Faux Dogs
Recipe modified barely from Love & Lemons
Serves: 2 | Serving Size: 2 dogs | PointsPlus: 6
Ingredients:
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp yellow mustard
  • Kosher salt and freshly cracked black pepper
  • 2 large portobello mushrooms, sliced into 4 long slices
  • 4 light, whole wheat hot dog buns
  • Homemade salsa topping
    • 1/2 cup red onion
    • 1/2 cup chopped baby tomatoes
    • squeeze of lime
    • 1 jalapeno, finely chopped
    • Kosher salt and freshly cracked black pepper
Meatless Monday Mushroom Faux Dogs
Directions:
  • In a small bowl, mix together olive oil, balsamic, and mustard and brush onto the portobello slices until they're coated. Season with salt and pepper.
  • Heat a large, cast iron skillet over medium heat. Cook mushroom strips on each side, about 3-4 minutes until they are tender and juicy. Toast hot dog buns and place mushroom strips into the buns.
  • Combine red onion, tomatoes, lime juice, and jalapeno in a small bowl. Season with salt and pepper. Top off each mushroom faux dog with lots of homemade salsa topping and mustard. 

Meatless Monday Mushroom Faux Dogs
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