Portobello Mushroom Jerky

Prep Time: 25 min
Inactive Time: 8 hr
Cook Time: 2 hr
Total Time: 2 hr 25 min
Servings: 5
  • 3 tbsp Filippo Berio White Wine Vinegar
  • 3 tbsp sodium-reduced soy sauce
  • 2 tbsp Filippo Berio Robusto Extra Virgin Olive Oil
  • 1 tbsp packed brown sugar
  • 1 tsp sweet smoked paprika
  • 1 tsp dry mustard powder
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp pepper
  • 4 large portobello mushrooms, stems and gills removed, cut into 1/4-inch thick slices
      • Stir together vinegar, soy sauce, olive oil, brown sugar, smoked paprika, mustard powder, chili powder, garlic powder, onion powder and pepper in 13- x 9-inch baking dish. Toss with mushroom slices until well coated. Cover and refrigerate for at least 8 hours or overnight.
      • Preheat oven to 250°F. Arrange sliced mushrooms in single layer, without overlapping, on 2 parchment paper–lined baking sheets, each fitted with wire rack.
      • Bake, rotating pans halfway through, for 1 1/2 to 2 hours or until mushrooms are dried and shrunken, and edges are crisp with a chewy texture. Let cool completely. Can be refrigerated in airtight container for up to 5 days.

      Tip: Alternatively, use a dehydrator according to manufacturer’s instructions.



    Appetizers & Snacks

    Ingredient: Vegetables

    Cooking Method: Bake

    World Cuisine: American

    Product: Robusto

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