During this challenging time for growers and manufacturers to continue to deliver to their consumers food products across the supply chain and into the marketplace, Giorgio® remains 100% committed to growing and supplying fresh and processed Mushrooms with the utmost quality - and at the best service and safety levels that it can achieve. Additionally, Can Corporation remains 100% committed to delivering the high quality food packaging needed to deliver its customers' products to market. With that said, this wouldn’t be possible without the extraordinary effort and commitment from Giorgio’s and Can Corporation’s amazing employees and the coordination and support from their trusted Customers. We thank all of you!

 
 

Spicy Maple Portabella Mushroom Jerky

Portabella mushrooms transform into an easy-to-make, craveable snack with this jerky recipe!

Author: Chelsey Amer, MS, RDN 

 

What You Need

  • 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)
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon freshly ground black pepper
  • 8 ounces large portabella mushrooms (about 4 large caps), stems cut off, cut into 1/2-inch slices

What You Do

  1. 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.
  2. Preheat the oven to 250°F. Line a large baking sheet with parchment paper.
  3. 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.
  4. 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.
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