Hot Portabella Rolls
The vegan version of a hot dog, these hot portabella rolls use large portabella Mushrooms as the "meat". They're filled with a fresh corn and pepper mixed and drizzled with dijon mustard.
- 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.
You may have leftover corn, pepper and onion mix. Serve it on the side, or store it in the fridge for up to two days.
Nutrition per roll (filling only): 149 calories | 20g carbohydrate (6g sugar) | 5g protein | 7g fat