Portobello Pups

Portabello Pups / @loveandlemons

In honor of Labor Day weekend we’re making fun, un-fussy (yet still yummy!) food. This is my vegi-ful take on a few cookout classics – grilled “hot dogs,” with all the fixins, and a lighter take on creamy pasta salad.

Portabello Pups and Macaroni Salad / @loveandlemons

I’ll be honest, I originally planned to serve these in hot dog buns for the novelty of it – but it turns out that portobellos really work better in dog form than in burger-form. They get more fully covered in the flavorful marinade and (because they’re thinner strips) they cook a lot quicker and more evenly.

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This macaroni is a brighter, more fresh version than the mayo-laden one we all know (but no one really loves). It’s full of crunchy vegetables and tossed with a light dressing made of olive oil, lemon and mustard. If you’re vegan you can stop there, or you can add a big scoop of greek yogurt to make your salad creamy.

Happy long weekend!

Portabello Pups  / @loveandlemons

5.0 from 3 reviews
Portobello Pups
 
Serves: Makes about 4 dogs, salad serves 3-4 as a side, scale accordingly
Ingredients
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon yellow mustard
  • salt & pepper
  • 2 large portobello mushrooms, sliced into 4 long slices each
Fixings:
  • ½ cup red onion
  • ½ cup chopped tomatoes
  • squeeze of lime
  • 1 serrano pepper, thinly sliced
  • salt & pepper
  • yellow mustard
  • 4-5 hot dog buns
  • optional: ketchup on the side
  • optional: 1 serrano pepper, thinly sliced
Instructions
  1. 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.
  2. 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.
  3. (Note: If you're making the macaroni salad, make it now and grill your mushrooms last).
  4. 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.
Notes
For a less harsh red onion flavor, you can rinse the chopped onions in cold water. Just be sure to let them drain well and dry a little before you mix them with the tomatoes.

5.0 from 3 reviews
Macaroni Salad
 
Ingredients
Macaroni Salad:
  • 2 tablespoons olive oil
  • juice & zest of one lemon
  • 1 teaspoon yellow mustard
  • 1 smashed clove of garlic
  • 1 cup dried macaroni noodles
  • ¼ cup chopped red and/or green bell pepper
  • ¼ cup sliced cherry tomatoes
  • ¼ cup peas (if frozen, thaw them)
  • 2 tablespoons capers or chopped olives
  • handful of chopped fresh basil
  • salt & pepper, to taste
  • optional: ¼ cup (or more) greek yogurt
Instructions
  1. Boil macaroni noodles in salty water according to package directions.
  2. In a large bowl, (at the bottom of it) mix together the olive oil, lemon, lemon zest, mustard, garlic, and some salt and pepper. Add the chopped scallions, bell pepper, cherry tomatoes, peas, capers and sliced basil. When your macaroni noodles are cooked, drain them well, then transfer them into the large bowl. Toss to mix the noodles with the veggies and the dressing. Taste and adjust seasonings, chill until ready to serve. If you want a creamy salad, add a big scoop of greek yogurt once your salad is somewhat chilled.

 

This post is in partnership with French’s Mustard.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

81 comments

  1. Christina from butimhungry.com on said:

    These portobello pups are just too cute and they sound delicious. I’d take a grilled mushroom dog than a mystery meat hot dog any day. Can’t wait to try this!

  2. I love this idea! I always make portabello “burgers” but I love the idea of slicing them lengthwise and making them hot dogs. Adorable, fun and so delicious. Thanks for the great idea!

  3. Jenna from maybelately.com on said:

    Ohhh my gosh that looks amazing. I just want to reach into the screen and take a big bite of it right now! A vegetarian’s dream come true on a summer holiday.

  4. Isabelle from headredandblondi.blogspot.com on said:

    You make everything look so beautiful in your photos…
    Looks delicious!

    Isabelle @ Head Red & Blondi

    • jeanine from loveandlemons.com on said:

      thanks Isabelle 🙂

  5. Heather on said:

    I don’t normally like portobello burgers, but these “pups” look tasty.
    I like to mix my mustard with mayo and use it to bind mashed chickpea salad for sandwiches. Yum!

  6. Meg from liquidsunshineak.com on said:

    Delish!

  7. Ooh yum! I’m going to make these for my block party and no longer have to decline the hot dogs! 🙂 That macaroni salad looks TO DIE for as well!

  8. Karla on said:

    Those portobello pups look delicious! i ma definitely going to have to try them.

    I make a chickpea sandwich spread using mashed chickpeas, grated carrot, diced red onion, all mixed together with vegan mayo, yellow mustard, sweet pickle relish, and salt and pepper.

  9. Eileen from hampiesandwiches.blogspot.com on said:

    I love the idea of switching up the portobello burger and making hot dogs instead! I am just in love with hot dogs, though. 🙂 My favorite thing to do with mustard is to mix a spicy brown or dijon with yogurt and use it to dip oven fries. So good!

  10. Steve from coolcathotfood.com on said:

    Portobello pups is such a great name and these look to really deliver in the flavor department as well. Though I will say I am quite a fan of the hot dog too 🙂

    • jeanine from loveandlemons.com on said:

      thanks! Jack thought of the name at the very last minute 🙂

  11. Meghan from oatgasm.blogspot.com on said:

    With all the portobello ‘burgers’ I have eaten and been disappointed in (due to their uncooked centers), I don’t know why I haven’t thought of this before. I also love the olives in the salad, although I would probably be the only one eating them. Now, this might sound weird, but my favorite quick trick with mustard is to mix it up with a bit of maple syrup, maybe some balsamic, and a drop of good olive oil, for a dressing that somehow tastes good on everything from salads to portobellos.

    • jeanine from loveandlemons.com on said:

      I can’t stand the uncooked centers either 🙂 I usually make them a little smaller to get them to cook through (sliders instead of burgers), but the hot dog version was better & also faster!

  12. Oh my gosh, I love this idea! They’d be so perfect for all the upcoming game days, especially as I don’t have very many vegetarian options in my recipe pocket!

  13. Courtney on said:

    I absolutely love this! My mustard mixology would be to use it in a potato salad! I love how light it is compared to mayo versions. Awesome!

  14. Katie K on said:

    My mustard mixology idea is to try mixing mustard in for an extra tang on twice baked potatoes! I bet it’s delish.

  15. Beetree on said:

    Those pups look amazing! I love throwing yellow mustard, mayo, and italian dressing together as a pasta salad dressing…yum!

  16. Hello delicious looking mac salad! I hope it would be ok with soya yoghurt as my fiance can’t have dairy.

    • jeanine from loveandlemons.com on said:

      it would probably work just fine – or you can leave the yogurt out altogether!

  17. L on said:

    Love this idea! As a vegetarian who hates fake meat, poratbella burgers are something of a staple for me at burger-type restaurants, cookouts, etc. I don’t know why I’ve never thought of making them into “hot dogs” – it makes sense that they’d cook much better that way. My go-to salad dressing is a mixture of olive oil, balsamic, mustard, maple syrup, salt, pepper, and sometimes some fresh garlic.

    • jeanine from loveandlemons.com on said:

      thanks! I try to stay away from fake meats too 🙂

  18. Jennifer B from TheFoodiePatootie.com on said:

    I just used French’s mustard in my Welsh rarebit recipe!

    • Prisca A. from galmighty.blogspot.com on said:

      Did you like them? Did they taste like mushroom or like meat? I’d just like to know because of the people I’ll be making it for 🙂

      • jeanine from loveandlemons.com on said:

        these definitely taste like mushrooms – there’s not any sort of meat or fake-meat flavor involved 🙂

  19. Jenn on said:

    yum!! I usually make a red wine vinegar & dijon mustard marinade for my grilled portobellos, but this sounds delish as well! i loveeee mustard!

    • jeanine from loveandlemons.com on said:

      that’s pretty close to what I did – so simple and delicious!

  20. Cassandra on said:

    I love mushrooms! And this looks so good! When I make a whole portobello sand which I grill it on a panini press, and it usually cooks all the way through. A nice dollop of honey Dijon on top is perfect!

  21. Oh my goodness — love the portabello pups. I totally want to give those a try for our next grill out.

    And the macaroni salad looks beautiful!

  22. Linda W. on said:

    Portobello Pups, what a great idea! My favorite topping is yellow mustard and ketchup.

  23. lauren on said:

    ah love!! i can’t eat hot dogs or hamburgers so this is super great way to get into the bbq spirit!
    Mustard is honestly one of my favourite condiments- mixed with mayo for dip for sweet potato fries or just adding it to literally every sandwich I make thanks to the fact it lowers the GI.

  24. Sarah on said:

    What great uses of mustard. Thanks for sharing these recipes!

  25. Mabel from misshangrypants.blogspot.com on said:

    I love putting mayo in my tuna salads! and into my tuna melt 🙂

  26. Kristen on said:

    I’ve always done portabellos as burgers, but hot dogs is a great idea! I’d probably marinate them with Italian dressing and mustard, but your way seems equally delicious!

  27. Saniel on said:

    This would be great with eggplant dogs and baked sweet potato fries. I’d make a honey mustard, vegan mayo, nutritional yeast dipping sauce. Yum, can’t wait to try. Thanks

  28. Jamie on said:

    Looks great! Perfect timing too, as I just picked up sliced portobello mushrooms.

    My husband really does not care for mustard, but I love it so I definitely try to sneak it into sauces and wet marinades all the time. My favorite is to mix wine vineagar (your choice, white, red, or rice) with mustard, a little Greek yogurt, garlic (fresh, minced), and a heaping scoop of herbes de Provence. Mix thoroughly. Spread the paste on your favorite protein. I personally love this wet run on pork, but it is also good on a steaky fish (halibut, blue fish, swordfish, sea bass) or tofu.

  29. Riley on said:

    These look delicious! I like to mix mustard into primarily mayonnaise bases to make it lighter. My favorite is coleslaw, where I mix mustard, apple cider vinegar and one tablespoon mayo to bind it all. The mustard acts as a balance for the vinegar while avoiding adding extra sugar and making the coleslaw sweet.

  30. Mary J from simplysparklingsmile.com on said:

    The macaroni salad looks delicious, for me I won’t add in yogurt for it to be creamy, just like the way it is, thank you for sharing the recipe 🙂

  31. Tabitha Woodman on said:

    I love this food blog, you guys have so many great options and alternatives. My #FrenchsMixology is my moms version of macaroni salad; mustard, mayo, radishes, green onions, egg, ham, celery, cheese and of course macaroni. Has a really nice mix and brightness to its variety, but may not be the healthiest!

  32. So creative! I bet these would be tasty on a pretzel bun…

  33. Sandy on said:

    This could be the recipe that gets me to willingly eat a mushroom o.o. I want to eat this now. -starts shopping list-

    • Sandy on said:

      I forgot to add that pickled red onion would be great on this.

  34. Jess on said:

    What a great idea – beats the heck out of the those processed veggie dogs!

  35. karen from ahappycook.com on said:

    Wonderful idea and will definitely try this one! Thanks 🙂

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  40. Stephanie on said:

    I love this, and will be making them! BUT, you are under-utilizing the grill! If you want a milder red onion taste, brush the slices with olive oil and throw them on the fire. Some grilled zucchini and/or asparagus can get chopped to go in the pasta salad, maybe with cubed grilled haloumi as well.

  41. Alexandra from chezsasha.com on said:

    I so love these two ideas. These ‘pups’ (great name!) look delightful and so much yummier than traditional hot dogs, whatever it is that they’re made of anyway.

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  55. Michael on said:

    Unfortunately I don’t have a grill because they’re not allowed on condo balconies. Would it work if I used an electric grill, Jeanine?
    Also is there a benefit to cooking them in strips rather than whole and slicing after they’re done?

    • jeanine from loveandlemons.com on said:

      Hi Michael, I’ve never used an electric grill, but I’ve made these on a cast iron grill pan over the stove. I like the strips because more of the marinade gets absorbed, also, they cook faster than whole ones!

      • Michael on said:

        Great idea! I happen to have a cast iron grill pan so the mushrooms will have grill marks to complete the aesthetic.
        Thank you again.

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  58. Michelle on said:

    This Portobello Pups recipe was delicious! I put four slices of the mushrooms on each bun, and I substituted a deli bun (more like a sausage bun) instead of a hot dog bun. I also put a handful of arugula on each bun. I will definitely make this again. Thank you!

  59. Great little recipe. Top marks. Thanks for sharing this.

    Simon

  60. Bali Tour from febrisbalitour.com on said:

    very nice..
    Thank you for the recipe.. 🙂

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