It’s safe to say that cooked mushrooms are tasty as can be, but you can’t cook during your cleanse. That means that it’s time to marinate and dehydrate! As long as you dehydrate food below 115º F, you can have it during the cleanse. The only thing we will say about dehydrating your food is that it is a time consuming process. Fortunately, this recipe does not take the typical 10-12 hours that other dehydrated recipes entail. What does take time is the marinating process. If you fail to marinate raw mushrooms, they won’t taste like anything. They can easily take on flavors, and the marinade in this recipe is full of rich herbs and spices.
Portobello mushrooms are some of the best food sources of vitamin D, but they also contain other nutrients. Some of the key vitamins and minerals in portobellos include potassium, riboflavin, niacin, copper, selenium, and pantothenic acid. Fill up on these dehydrated portobellos on a lovely evening during your cleanse. You can thank us later.
- Prep Time: 10m
- Cook Time: 4h
- Total Time: 4h 10m
- 2 large portobello mushrooms
- 5 tbsp. extra virgin olive oil
- 1 clove garlic, minced
- juice of 1 lemon
- 1 tsp. dried oregano
- 1 tsp. fresh rosemary, chopped
- 1/2 tsp. ginger powder
- 1/4 tsp. garam masala
- 1/4 tsp. Himalayan sea salt
- Rinse the mushrooms and brush any debris off of them. Remove the stems as well.
- You can leave them as whole caps, or you can thinly slice them. The choice is yours. Please notice that the picture has full caps, but this does not mean that you have to make them like that.
- Once you decide how you want your mushrooms, combine the olive oil, minced garlic, lemon juice, oregano, rosemary, ginger powder, garam masala, and Himalayan salt in a large bowl. Whisk to combine.
- Place the mushrooms in the bowl and mix them around, pressing the marinated into them for maximum absorption.
- Turn the dehydrator on to 115º F and place the mushrooms (with the marinade) on a dehydrator sheet. Dehydrate the mushrooms for about 4 hours.
- Remove the mushrooms from the dehydrator, serve, and enjoy. If you cut them into slices, they go great in collard wraps or mixed in with cauliflower rice.