Go Back
Mushroom Jerky Recipe - Portobello Mushroom Jerky (Photo by Erich Boenzli)
Print Recipe
5 from 1 vote

Mushroom Jerky Recipe

Why do we like jerky? It's delicious, nutritious, and easy to carry when outdoors. Jerkies are traditionally meat-based. But what if you love jerky but don’t eat meat? Voilà, mushroom jerky!
Prep Time10 mins
Cook Time3 hrs
Marinating Time12 hrs
Total Time15 hrs 10 mins
Course: Snack
Cuisine: American
Keyword: mushroom jerky
Calories: 288kcal


  • Food dehydrator


  • 18 ounces large portobello caps
  • ¼ cup light soy sauce
  • ¼ cup Worcestershire sauce
  • 1 teaspoon liquid smoke (hickory)
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • 1 tablespoon paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon pineapple juice
  • *For a spicy version, simply replace 1 teaspoon liquid smoke with 1 tablespoon hot pepper flakes.


  • Clean portobello caps with a paper towel or brush and slice into about ½” pieces. 
  • Mix all the ingredients and pour into a ziploc bag.
  • Add the sliced mushrooms and squeeze out as much air as possible before closing the bag. 
  • After adding the mushrooms, carefully massage them so they all get evenly coated with the marinade.
  • Marinate for at least 4 hours, up to overnight. Turn the bag a couple of times to ensure that the marinade reaches every part of every slice.
  • Once you’ve set up your food dehydrator, remove the mushroom slices from the bag, let any excessive marinade drip off, and place the slices on the drying rack in a single layer. Make sure they don’t touch. Turn on the dehydrator to 120°F.
  • After about two hours, check to see how quickly your mushrooms are drying. The last batch I made took about 3.5 hours in the food dehydrator. They got just slightly crispy on the outside, while staying nice and chewy on the inside. Check every 30 minutes or so to achieve your desired dryness.
  • Store in an airtight container in the fridge for up to 7 days.


  • What kinds of mushrooms are good for mushroom jerky? So far, all that I’ve tried. An excellent choice is large portobello caps sold in food stores. They're easy to slice and very meaty (probably the closest to a piece of beef jerky regarding texture and mouthfeel). I also made some chanterelle and shiitake jerky; both turned out perfect. Next time, I’ll try oyster mushroom jerky.
  • Tip to marinate the mushrooms: Use a straw to remove most of the air from the bag before closing it. Stick a straw into the ziploc on the side where the slider will seal the bag. Move the slider against the straw. Suck out the air and fully close the bag. Pretty cool, eh?
  • Temperature? Mushrooms are fungi. There's no need to cook them to a specific CDC-recommended internal temperature. 
  • Storage: Mushroom jerky is not thoroughly dried mushrooms. Store them in an airtight container in the fridge for up to 7 days.
  • How to enjoy mushroom jerky: Any way you like it. Grab a couple before hitting the bike path or the hiking trail. Cut in smaller pieces and top your next salad with it. Add some to your next bowl of ramen. Give some to your friends.
Small Recipe Logo


Calories: 288kcal | Carbohydrates: 58g | Protein: 18g | Fat: 2g | Sodium: 3979mg | Potassium: 2720mg | Fiber: 9g | Sugar: 35g | Vitamin A: 786IU | Vitamin C: 24mg | Calcium: 144mg