These Hot Portabella Rolls were inspired by this and the idea of creating a vegan healthier version of the humble hot dog roll.
Portabella Mushrooms are large and meaty, making them a great vegan substitute for dishes featuring meat (like burgers). Sliced up into large strips, grilled and stuffed into a hot dog roll they mimic a hot dog. Add a corn and pepper filling drizzle some mustard and you have a messy and delicious veggie roll.
Hot Portabella Rolls
- 4 Portabella Mushrooms sliced into 4 long strips
- 2 tbsp olive oil extra virgin
- salt and pepper to taste
- 4 ears of corn
- 1 red pepper chopped
- 1/2 red onion finely chopped
- 1 tbsp lemon juice
- 1 tsp olive oil extra virgin
- 1/2 tsp red chilli flakes
- Salt to taste
- Dijon mustard for drizzling
- 6 hot dog rolls
- Fill a large pot with water and bring to a boil. Add the ears of corn to the pot and cook for 5-10 minutes or until ears have turned a bright yellow and are cooked through.
- Remove corn from water and allow to cool. Once cool, cut the corn off the cob and add to a medium mixing bowl.
- Add chopped green peppers, onions, chilli flakes and teaspoon of lemon juice to the corn. Mix until combined and add salt to taste. Set aside.
- Preheat grill or grill pan. Brush the portabella slices with olive oil until fully coated and sprinkle with salt and pepper.
- Grill mushroom slices until grill marks form and the mushrooms are juicy and tender. About 4-5 minutes each side.
- Divide mushroom slices between hot dog rolls. Top with salsa and a generous squeeze of Dijon mustard.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.