Snack Recipes
Spicy Maple Portabella Mushroom Jerky
Portabella mushrooms transform into an easy-to-make, craveable snack with this Spicy Maple Portabella Mushroom Jerky recipe!
Ingredients
- 1/4 cup low sodium soy sauce, tamari or coconut aminos
- 2 teaspoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon hot chili sauce (like Sriracha)
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon freshly ground black pepper
- 8 ounces large portabella mushrooms (about 4 large caps), stems cut off, cut into 1/2-inch slices
Instructions
- Add soy sauce (or alternative), vinegar, maple syrup, hot sauce, smoked paprika and pepper to a large re-sealable plastic bag. Seal the bag and toss the ingredients together until combined.
- Add mushrooms to the bag. Reseal the bag and toss together until mushrooms look coated in the marinade.
- Refrigerate overnight.
- Heat the oven to 250 degrees F. Line a large baking sheet with parchment paper.
- Gently remove the mushrooms from the plastic bag using tongs and place them on the parchment paper-lined baking sheet. When transferring mushrooms, allow excess marinade to drip off before adding to the pan. Do not overcrowd the pan. Mushrooms should not be touching.
- Bake for one hour.
- Remove from the oven and flip mushrooms, using tongs. Cook for an additional 30-45 minutes, depending on the size of your mushrooms. The mushrooms will shrink and appear dry when done.
- Let cool before storing in an airtight container.
Attribution
Recipe and photo used with permission from:
Mushroom Council
Recipe courtesy of Chelsey Amer, MS, RDN.