Serves 3
45 min
Portobello Pups
Recipe GLPRfa06ace64b1399
Grilled portobello mushroom steaks nestled in soft buns and topped with a vibrant tomato and red onion salsa, fresh serrano peppers, and mustard. Served alongside a zesty lemon and herb macaroni salad with fresh vegetables, capers, and optional creamy yogurt dressing.
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Ingredients
2 large portobello mushrooms, sliced into 4 long slices each
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon yellow mustard
salt and pepper to taste
4 to 5 hot dog buns
½ cup chopped red onion
½ cup chopped fresh tomatoes
1 juice and zest of 1 lemon
1 tablespoon fresh lime juice
1 to 2 fresh serrano peppers, thinly sliced
1 cup dried macaroni noodles
¼ cup chopped red and/or green bell pepper
¼ cup sliced cherry tomatoes
¼ cup fresh peas, thawed if frozen
2 tablespoons capers
handful handful of fresh basil, sliced
1 clove garlic, minced
yellow mustard for serving
¼ cup Greek yogurt, optional
Directions
In a small bowl, combine the chopped red onion and fresh tomatoes. Add the lime juice, salt, and pepper. Mix well and set aside to allow flavors to meld.
In another small bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, 1 teaspoon mustard, salt, and pepper to create a marinade.
Preheat a grill or grill pan to medium-high heat. Brush the portobello mushroom slices on both sides with the marinade until well coated.
Grill the mushroom slices for 3 to 4 minutes per side until grill marks appear and the mushrooms are tender. Remove and set aside.
While the mushrooms are grilling, bring a pot of salted water to a boil. Add the macaroni noodles and cook according to package directions until al dente. Drain well and set aside.
In a large bowl, whisk together the lemon juice, lemon zest, minced garlic, 2 tablespoons olive oil, mustard, salt, and pepper.
Add the chopped bell pepper, sliced cherry tomatoes, peas, capers, and sliced basil to the dressing. Toss the cooked macaroni into the bowl with the vegetables and dressing until evenly coated.
Taste the macaroni salad and adjust seasonings as needed. For a creamier texture, gently fold in up to ¼ cup Greek yogurt if desired. Refrigerate until ready to serve.
To assemble the portobello pups, place 2 grilled mushroom slices into each hot dog bun. Top generously with the tomato and red onion mixture, fresh serrano pepper slices, and a swirl of mustard. Serve alongside the chilled macaroni salad.
