Portobello Mushroom Dogs

Skip the packaged veggie dogs at your next cookout - grill these tangy marinated portobello mushrooms instead! They're easy, healthy & flavorful.

Portobello Mushroom Veggie Dogs

We’re all familiar with the ubiquitous portobello burger, so I’ll be honest: I originally planned to serve these mushrooms in hot dog buns for the novelty of it. For my money, though, portobellos really work better in dog form than in burger-form. They get more fully covered in the tangy, savory marinade, and (because they’re thinner strips) they cook a lot more quickly and more evenly.

Grilled portobello mushrooms in a hot dog bun

Portobello Veggie Dog Recipe Ingredients

Growing up around Chicago, hot dogs were never taken lightly. A good Chicago dog has a myriad of components, including mustard, onions, a whole pickle, peppers, and more. This recipe is by no means one for a classic Chicago dog, but, using it as inspiration, I made sure my components included something tangy, something fresh, something meaty, something spicy, and something bright:

  • Portobello mushroom strips take the place of meat, adding their umami flavor & meaty texture. A simple 5-ingredient marinade of balsamic, mustard, salt, pepper & olive oil makes them extra rich & tangy.
  • Tomatoes and red onion form a fresh slaw that I season with lime, salt & pepper. It adds crunch and brightness to the dogs.
  • Serrano pepper slices kick up the heat.
  • And a drizzle of mustard gives everything a tangy finish.

How to Make Grilled Portobello Mushroom Hot Dogs

This healthy veggie dog recipe is SO easy to make! Just follow these simple steps:

  1. Use a damp kitchen towel to wipe your portobello mushroom caps clean and then twist off the thick stems. Save the stems for stock or compost them.
  2. Slice the caps into 4 long slices – you’ll use two per dog.
  3. Mix together the balsamic/mustard marinade, and brush it onto the mushroom strips until they’re well-coated. More marinade = more flavorful dogs.
  4. Preheat a grill or grill pan to medium high, and grill the mushrooms until grill marks form and they’re tender and juicy, 3-4 minutes per side. Remove from the heat!
  5. Stuff two mushroom strips into each hot dog bun, and load your veggie dogs up with slaw, sliced serranos, and mustard. Dig in!

Portobello Mushroom Recipe with macaroni salad

Portobello Mushroom Dog Serving Suggestions

I love to serve my mushroom dogs with a healthier pasta salad, like this one with broccoli or this one with with tons of summer veggies. Couscous salad, strawberry salad, summer slaw, or watermelon salad would also be great on the side.

Complete the meal with my favorite crispy baked sweet potato fries and chipotle sauce for dipping!

Portobello Mushroom Hot Dog with ketchup and mustard

Looking for more portobello mushroom recipes?

Try making veggie burgers, fajitas, or tacos next!

5.0 from 4 reviews

Portobello Mushroom Dogs

Prep time
Cook time
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Skip the packaged veggie dogs at your next cookout, and try these easy mustard-balsamic-marinated portobello dogs! Vegan.
Recipe type: Main Dish
Serves: 4
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon yellow mustard
  • Salt & pepper
  • 2 large portobello mushrooms, sliced into 4 long slices each
  • 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)
  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. 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.

5.0 from 4 reviews
Macaroni Salad
Serves: 4
  • 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
  1. Cook the 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.


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Rate this recipe (after making it):  

  1. Gusti Anom

    Great recipe. Thank you for your sharing.

    • Phoebe Moore (L&L Recipe Developer)

      So glad you enjoyed it!

  2. lisa

    Children who don’t have a ton of interaction with real animals as pets or during other activities are still taught to connect to them through different forms of entertainment. For this reason, children are naturally interested in animal companionship in one way or another.cool dog facts

  3. John

    Great recipe. I’ve made portobello burgers before and using them for “hotdogs” is a great idea. They are “meaty” and the marinade works well. I double the marinade. I also top with celery salt.
    I’m frequently disappointed by vegan recipes but this was a welcome suprise. Thanks!

  4. cream point

    I love that stencil too! I’ve been trying to win it on EVERY cutting edge stencil giveaway I see.

  5. Animals

    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.

  6. Kristen

    These will be perfect for the upcoming holiday weekend! And am I missing something? I can’t find the macaroni salad recipe anywhere!

    • Jeanine Donofrio

      Hi Kristen, it’s back now – under the mushroom dog recipe!

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

  8. Michelle

    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!

  9. Michael

    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

      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

        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.

  10. 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.

  11. Stephanie

    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.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.