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. karen from ahappycook.com

    Wonderful idea and will definitely try this one! Thanks 🙂

  2. Jess

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

  3. Sandy

    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

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

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

  5. Tabitha Woodman

    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!

  6. Mary J from simplysparklingsmile.com

    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 🙂

  7. Riley

    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.

  8. Jamie

    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.

  9. Saniel

    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

  10. Kristen

    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!

  11. Mabel from misshangrypants.blogspot.com

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

  12. Sarah

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

  13. lauren

    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.

  14. Linda W.

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

  15. 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!

  16. Cassandra

    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!

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.