Grilled Portobello Mushroom and Broccolini Veggie Dogs

An easy recipe for plant-based “hot dogs” made with grilled Portobello mushrooms, broccolini, avocado and an herb yogurt sauce.

For the Herb Yogurt Sauce
1 cup Greek yogurt
1 garlic clove, peeled
2 tablespoons fresh chives, roughly chopped
1 tablespoon fresh basil, roughly chopped
1 tablespoon fresh cilantro, roughly chopped
1/2 tsp. salt
1/2 tsp. black pepper

For the Veggie Dogs
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 tsp. salt
1/2 tsp. black pepper
2 Portobello mushrooms, stems removed
8 ounces broccolini, trimmed
6 top-sliced hot dog buns
1/2 avocado, chopped

View the full recipe at Floating Kitchen →