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Main dishes

Hot Dogs Albañil-Topped Portobello Mushrooms

Hot Dogs Albañil-Topped Portobello Mushrooms recipe
photo by:kraft
Bacon, onions, hot dogs, plum tomatoes and more are stuffed into portobello mushrooms in this easy, yet elegant, dish.
time
prep:
45 min
total:
45 min
servings
total:
6 servings
OSCAR MAYER hot dog recipes

What You Need

3
slices  OSCAR MAYER Bacon, cut into 1-inch pieces
1/2
small  onion, sliced lengthwise
2
cloves  garlic, minced
3
 OSCAR MAYER Wieners, sliced
3
 plum tomatoes, chopped
1
 serrano chile, stemmed, chopped
1/2
tsp.  dried Mexican oregano
6
 portobello mushrooms (2-1/4 lb.)
1
Tbsp.  KRAFT Balsamic Vinaigrette Dressing

Make It

COOK and stir bacon in large skillet until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard drippings from skillet; wipe skillet with additional paper towels. Add onions, garlic and wieners to skillet; cook 8 min., stirring frequently. Add tomatoes, chiles and oregano; cook 5 min., stirring occasionally. Stir in bacon. Remove from heat; cover to keep warm.

HEAT grill pan on medium-high heat. Brush mushrooms with dressing. Add to pan; cook 12 to 15 min. or until tender, turning occasionally.

PLACE mushrooms, rounded sides down, on platter; top with wiener mixture.

Kraft Kitchens Tips

Variation
For a filling with more kick, use 2 chopped serrano chiles. Or for a milder filling, remove the seeds from the serrano chile before chopping.
How to Clean Mushrooms
Use a damp paper or cloth towel to gently wipe dirt off mushrooms. Or, rinse briefly under cold running water, then pat dry with towel.
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