Nicole MacPherson: Meatless Mummy Con Carne


Grilled Balsamic Portobello "Dog" Recipe


Even though we hardy Canadians use the barbeque year-round, I still think of this time of year as the beginning of barbeque season. Not that I myself use the barbeque, mind you; I’m somewhat terrified of fire and I have visions of my hair going up in flames and the house blowing up if I make one wrong move with the grill. In any event, my husband is always thankful when the evenings are bright and warm and barbeque season is officially upon us, since that means he doesn’t need to be grilling in the dark, wearing a parka.

The boys in my house love barbequed bratwurst and hot dogs, and in the spirit of togetherness I would like to join them in this; however, tofu dogs and sausages are not, in my opinion, edible. One of my girlfriends calls them “not dogs” which I think is an apt description. I created this recipe so that I too could have something tasty in a bun when the boys are eating dinner ballpark-style. Bonus: the mushrooms are fantastic cold the next day, so double up the recipe and put one in a sandwich for lunch.


2 Portobello mushrooms, stems and gills removed
2 tablespoons olive oil
3 tablespoons balsamic vinegar
1 clove garlic, crushed
1 teaspoon honey
Whole wheat hot dog/sausage buns
Goat cheese or cashew cheese

  Place mushrooms in a shallow bowl.

  Whisk together olive oil, vinegar, garlic, and honey; pour over mushrooms and marinate for 2-3 hours.

  Grill over a hot barbeque for about ten minutes.

  Spread goat cheese or cashew cheese on whole wheat buns; slice mushrooms lengthwise and arrange inside bun. If desired, drizzle with leftover marinade.