| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 6 all-beef hot dogs
- 2 tablespoons extra-virgin olive oil
- 8 cremini mushrooms, sliced into 1/4-inch slices
- 1 small onion, halved and sliced thin from root to tip
- 1 small onion, halved and sliced thin from root to tip
- 1 red pepper, thinly sliced
- 1/4 teaspoon dried oregano
- Kosher salt
- 2/3 cup yellow cherry tomatoes, halved
- 1 cup shredded mozzarella
- 2 tablespoons unsalted butter, at room temperature
- 6 potato hot dog buns
Instructions
- Heat a 10-inch saute pan over medium heat. Cook the hot dogs, browning them on all sides, until warmed through, about 5 minutes. Remove to a plate and keep warm while making the topping.
- In the same pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they are beginning to brown, about 5 minutes. Add the onions and red peppers, season with the oregano and 1/8 teaspoon salt and continue cooking, stirring occasionally, until the onions and peppers are softened and beginning to brown, about 8 minutes. Turn off the heat and add the tomatoes and 1/8 teaspoon salt. Stir with a rubber spatula just to combine and sprinkle the mozzarella on top to melt.
- Preheat a grill pan or a broiler to medium-high. Butter the sides of each bun and grill or broil until golden, about 1 minute. Place each hot dog in a toasted bun. Divide the vegetable-cheese mixture evenly over the dogs.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 406 |
| Total Fat | 27 g |
| Saturated Fat | 11 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 15 g |
| Cholesterol | 47 mg |
| Sodium | 700 mg |
Reviews
It is an easy recipe that updates the hot dog. I used turkey dogs instead because my family does not eat beef. I will make it again.