Portobello mushrooms, also called portabella, offer a rich flavor profile and meaty texture. For this reason, people regularly use them as meat substitutes. They are less spongy than button mushrooms and easily take on a variety of flavors. You can grill, stuff, broil, bake, or saute portobellos, but this recipe showcases how delicious they can be after dehydrating them.

Portobellos are naturally rich in riboflavin (vitamin B2), which is essential for energy production. It assists the body with breaking down carbohydrates into sugar for fuel. Portobellos are also high in selenium, a mineral that helps support healthy immune function, fertility, and cognition. It also plays a key role in maintaining thyroid hormone metabolism and DNA synthesis, in addition to protecting the body from infection and oxidative stress.

The key to making this mushroom jerky is just to let it take the time it needs in the dehydrator. It will most likely take about 10-12 hours, which is why it can be convenient to dehydrate overnight. Before you place the thinly sliced portobello in the dehydrator, make sure that all of the slices are liberally coated in the marinade. There are many seasonings and flavors that give this mushroom jerky depth of flavor, making it a tasty snack for anyone on a raw vegan diet. Try it out and let us know how you like it in the comments below.

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If you’re familiar with Jamaican culture, then you’re well aware of the importance of jerk seasoning. This classic spice blend dates back to the 17th century! Do you know where the word “jerk” comes from? The Spanish word for dried meat translates to jerk, which is why we use the word “jerky” to describe dried meat. None of that information is secretive, but jerk seasoning blends or sauces often are. Most Jamaican chefs or cooks don’t typically divulge the secrets to their killer jerk sauces. That being said, they can agree on key ingredients.

No jerk sauce is complete unless it contains Scotch bonnet peppers, garlic, thyme, and allspice. There are so many more ingredients that go into a jerk sauce recipe, though. As you may or may not know, spice is key, so you can expect to sweat and cleanse the sinuses as you enjoy jerk sauce. Some people consider it a challenge to make it through a meal with incredibly hot jerk sauces. It’s all fun and games! Scotch bonnets have a Scoville rating of 100,000-350,000 units. They really get you in the back of the throat! That’s the beauty of a classic jerk sauce, so wake up your palate and enjoy the ride with this recipe.

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You don’t need store bought seasoning mixes when you can easily make your own with spices. This homemade jerk spice blend is Whole-30 approved, raw vegan, and made for anyone eating cleanly. For those who are a little sensitive to spicy foods, this blend is toned down and doesn’t attack your taste buds with unbearable heat.

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Mushrooms are probably one of the best meat replacements because they are naturally meaty, filling, and can easily absorb flavors. It is best to marinate the mushrooms in this recipe for at least two hours, but the longer they sit in the spicy marinade, the more flavorful they’ll be.

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Jamaican Jerk flavors are replete with fresh herbs and spices. If you are trying to do your own rendition of a jerk sauce, you may forget some crucial ingredients. Now you have this marinade recipe to add a little bit of island flavor to your life.

Photo Credit: Cooking Maniac

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