Marinated Portobello Mushrooms

By trishg

Prep Time: 5 minutes
Dehydrating Time: 2-4 hours

Ingredients

• 2 small Portobello mushroom, sliced 1/4 inch thick
• 5 tablespoons extra virgin olive oil
• 1 small clove garlic, finely crushed
• Juice of 1 small lemon
• 1 teaspoon dried oregano (fresh or dried)
• 1 teaspoon rosemary (fresh or dried)
• 1/4 teaspoon sea salt

Preparation

Step 1

Directions:
1. Put mushroom slices in a bowl.
2. Add olive oil, garlic, lemon, spices and salt to bowl.
3. Using your fingers, toss the mushroom slices in the oil mixture until the slices are evenly coated.
4. Spread mushrooms evenly over a non-stick dehydrator sheet and insert the tray into the dehydrator.
5. Dehydrate at 115ºF for 2-4 hours. (Check on them occasionally and add more olive oil if they are getting too dried out.)
6. When done, top mushroom slices with lemon juice.
7. Leftovers will keep in the fridge for a couple of days.