Steak Ish Portobello Jerky Recipes

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VEGAN PORTOBELLO JERKY



Vegan Portobello Jerky image

A great alternative to beef jerky for that vegan in your life. I plan to experiment with different flavor combinations but for now I leave you with my spicy Asian blend.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks

Time 10h5m

Yield 2

Number Of Ingredients 5

6 ounces portobello mushrooms, stems removed, caps cut into 1/4-inch slices
¼ cup soy sauce
1 tablespoon hot chile paste (such as sambal oelek)
1 teaspoon rice vinegar
½ teaspoon sesame oil

Steps:

  • Place mushroom slices in a resealable plastic bag. Whisk soy sauce, chili paste, rice vinegar, and sesame oil together in a bowl until completely blended. Pour over mushrooms, seal the bag, and refrigerate for 8 hours.
  • Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper. Arrange mushroom slices on the baking sheet in such a way that they are not touching each other.
  • Bake in the preheated oven for 1 hour. Flip mushroom slices using tongs and cook for 1 more hour. Remove baking sheet from the oven and let cool completely before storing. For any larger slices that are not dry after 2 hours, crack open the oven door and let cook 5 additional minutes or until dry.

Nutrition Facts : Calories 67.2 calories, Carbohydrate 11 g, Fat 2.4 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 1873.9 mg, Sugar 3.6 g

PORTOBELLO STEAKS



Portobello Steaks image

These juicy portobello steaks are one of my favorite quick and easy dishes. These can be cooked on a skillet indoors or on a grill outdoor. Such a great plant-based alternative whether you are vegan or just looking for a meatless Monday recipe!

Provided by Plant Based Life

Categories     Fruits and Vegetables     Mushrooms     Portobello Mushroom Recipes

Time 20m

Yield 4

Number Of Ingredients 8

4 large portobello mushrooms
3 tablespoons balsamic vinegar
3 tablespoons vegan Worcestershire sauce
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon onion powder
salt and ground black pepper to taste
cooking spray

Steps:

  • Remove stems and clean the mushrooms; set aside.
  • Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
  • Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
  • Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.

Nutrition Facts : Calories 196.5 calories, Carbohydrate 27.2 g, Fat 7.7 g, Fiber 6.9 g, Protein 11.5 g, SaturatedFat 1.1 g, Sodium 278.3 mg, Sugar 10 g

STEAK-ISH PORTOBELLO JERKY



Steak-ish Portobello Jerky image

If you like that meaty flavor, this one is for you. It's got that tang from the A1 and balsamic and the smokiness from the cumin and paprika.

Provided by Will

Categories     Snack

Number Of Ingredients 9

8 oz Portobello mushrooms (Evenly Sliced)
1/4 Cup Balsamic
3/4 Cup Vegetable Broth
1 Tbsp A1 sauce
1 tsp Avocado oil
1/4 tsp Black Pepper
1/2 tsp Smoked Paprika
1/4 tsp Pink Sea Salt
1/2 tsp Cumin

Steps:

  • Combine all the marinade ingredients. Transfer to a ziplock bag.
  • Wash mushrooms with cloth and slice in 1/4" uniform pieces
  • Add mushrooms to ziplock bag and let sit in fridge for 6 to 24 hours
  • Strain mushrooms in a colander and pat dry with paper towel to remove any excess marinade
  • Place mushrooms on dehydrator tray where they are not touching one another and dry at 125F for 4-6 hours
  • The jerky is finished when it's crispy.

Nutrition Facts : ServingSize 40 g, Calories 55 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 389 mg, Fiber 1 g, Sugar 5 g

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