Soy Dog with Marsala Mushrooms and Swiss Cheese
- 2 tsp. soy margarine
- 1 medium shallot, julienned
- 2 cups cremini mushrooms, sliced
- 2 tsp. vegetarian Worcestershire sauce
- 4 oz. Marsala cooking wine
- Sea salt and freshly ground black pepper to taste
- 6 vegetarian hot dogs
- 6 whole wheat buns
- About 6 oz. shredded Swiss, Muenster or soy mozzarella cheese
- To make Marsala Mushrooms: Heat margarine in small skillet, add shallots and mushrooms and cook 5 to 7 minutes, or until mushrooms are tender and browned.
- Stir in Worcestershire sauce and wine; cook 2 to 3 minutes more.
- Season with salt and pepper.
- Preheat electric or stove-top grill.
- To make Hot Dogs: Split dogs lengthwise until nearly halved.
- Spray grill with cooking spray.
- Open each hot dog out almost flat, and place on grill.
- Weight down, if possible, to increase amount of surface touching grill; turn to grill other side.
- Place dogs split-side up in buns.
- Top each with 2 Tbs.
- to 1/4 cup Marsala Mushrooms, and sprinkle with 1 Tbs.
- cheese.
soy margarine, shallot, cremini mushrooms, vegetarian worcestershire sauce, marsala cooking wine, salt, vegetarian, whole wheat buns, shredded swiss
Taken from www.vegetariantimes.com/recipe/soy-dog-with-marsala-mushrooms-and-swiss-cheese/ (may not work)