Crispy Portobello Mushroom “Bacon”

the umami is perfect. my asparagus risotto’s best friend! i think amount of marinade from 1 recipe is enough for 8 if not more portobello caps not 2. it’s not a big deal i just freeze it for next time. i always cook it in my air fryer @ 400f 12min.

This recipe was so easy. I fully became a “Vegan” a year ago my resolution for 2023 to myself was to eat healthier to avoid prescription medication and I love plant based eating. These mushrooms are delicious I will be making them all the time. I see lots of other recipes on your site that I will be trying since I actually enjoy cooking know. Thank you 😊

Bacon-y deliciousness! I love it…thanks so much!

I tried different recipes for eggplant bacon and was never a fan but this portobello one is a winner. Easy and quick, it’s worth tasting and adjusting the marinade to taste. I used smoked sea salt instead of liquid smoke and gradually added the tamari to control the saltiness. I wasn’t going to add the maple syrup but I’m glad I did – it doesn’t make it sweet but somehow balances everything out.

For anyone wondering, I made this recipe in my brand-new air fryer in an attempt to use some mushrooms from my CSA (I don’t love mushrooms). Followed as written, using canola oil (I’m cheap), traditional soy miso, tamari (about 1 1/2 tablespoons, but I like salt), very little kosher salt (Morton’s), and omitting liquid smoke because I didn’t have any.

The mushrooms cook up veeeery fast in the air fryer. I set mine to 400 degrees Fahrenheit and my first batch were already burned when I went to check them at the 7 minute mark. I would say this only takes about six minutes per batch, flipping/shaking halfway through (though honestly the mushrooms are thin enough that you can get away with not flipping). The mushrooms can go from soggy to chewy to burnt very easily in the air fryer, so check frequently with your first batch in order to avoid waste. I would also recommend way less oil, since the air fryer can achieve crisp results without it and I think it did make some of the mushrooms a little soggy/greasy. But hey, I guess that helps them to mimic bacon.

I really like the flavor of these on their own, and am not vegan or vegetarian so I’m not planning on using them as a bacon substitute. Today, I put them in tacos along with some zucchini I roasted in the leftover marinade, and they tasted great topped with favorite toppings/homemade pico. I think they will also go well in a quick “use up leftovers” style pasta or fried rice, on a sandwich, or as a pizza topping. Very versatile and not too mushroom-forward or watery for me.

VEGAN JERKY! I know this is a bacon recipe, and I have made it many times as bacon and it is amazing, however it also makes a crazy good jerky. First of all, I am that person that “does not like mushrooms” but I have been vegan less than a year and a very restrictive one to say the least. I have been trying to add more food into my diet and mushrooms are coming along. I skip the miso paste since I avoid soy but I know it would be extra delicious with it. Hoping to find the chick pea miso paste! My husband has been using the dehydrator quite a lot with COVID stay home orders and yesterday after I pulled out the “bacon” to check it, it was not yet crispy so I thought I would try it out in the dehydrator. What I got in return was the most amazing jerky. I am so excited to have this now. It is not like bacon, it is like jerky. I just love this website and I cannot say enough about the quality of ingredients used in the recipes I find here. THANK YOU AGAIN!

The flavor of these is amazing, but mine never crisped, just shrunk drastically, got chewy and stuck to the rack. But! There were a few that didn’t fit which I put directly on the parchment and those got crispy. So I think I’ll go that route next time! Easier cleanup, too. I won’t give up, but next time I may try the method (and the mushrooms) in your crispy shiitake recipe with the cast iron skillet. They’ll be great on my sandwich later!

Delish. No miso, portobello caps pre sliced, coconut aminos not tamari—subtle baconesque flavor, more chewy than crisp at15min. Tossed a handful of sliced almonds in remaining marinade—and roasted for 7 minutes alongside the bacon. Very nice savory crunchy topping for a salad or roasted vegetables.

Even my mom (who hates mushrooms) LOVES this! The only way she’ll eat them–thank you!!

THE BEST Vegan BLT EVER!! I made the marinade and let my mushrooms sit in it for the afternoon. We grilled these too. Absolutely perfect!

This was a disaster. Wasted 2 perfectly good portabellas. It never turned crispy. Just went too burned. Had to throw the whole thing away. Will not do this again.

The first time I made this, I adjusted the recipe to 1.5 times, and it was sooooo good! Like I’ve never tasted something so amazing.
The next two time’s I made it, I doubled the recipe, and it was so so so salty it was inedible. I thought at first I did something wrong, but the second time I doubled it, it was just as salty. I used all the same ingredients. I think the 2 teaspoons of salt is just way too much.

awesome made tonight to put in salad! unfortunately out of miso paste but made anyway. A keeper!

My first time making mushroom bacon as I’m trying to find a veggie alternative and morning star ain’t it. These were awesome and like another user said, I almost didn’t have enough for my dish as I kept munching on them. I accidentally left out the vinegar and they were perfect IMO. I will probably leave it out from now on. Putting them on a cooling rack was excellent advice as it helped with the crunchy texture.

This recipe was good except 15mins was too long in my oven and they were a bit burnt around the edges. I did my second batch for 10mins and i could taste the mushroom finally. Also a bit too salty for me so i will trim back on those items next time.
Thanks

This is hands-down the best veggie “bacon” recipe I’ve ever tried. The addition of the miso is genius. I used just a splash of vinegar because I can’t stand the smell or taste but appreciate the tang it adds.

I normally really like your recipes, but the vinegar here makes me give a poor rating. It’s so much vinegar it’s gross. After trying as is, I made it adding half and then none. My suggestion: if you like the taste of vinegar in your food (and your faken’ – not me!) then add half. I prefer with no vinegar at all. Thanks for the base recipe though.

I absolutely loved this recipe. I ended up leaving out the maple syrup and liquid aminos. Despite that, they turned out great. I made the most delicious sandwich the next day With the mushrooms, feta cheese, and tomatoes– very meaty and satisfying.

I’ve never reviewed a recipe in my life but this was soooo good I had to. Could eat these all day!

Absolutely amazing!!!

Wow!! So tasty. Will make a sandwich complete. I love your recipes ??

The flavour is really lovely but the mushrooms remained terminally floppy.

I made this tonight for PLT’s (Portobello, lettuce, & tomato sandwiches :D ). This was so delicious! Husband raved too. As stated, we used portobello mushrooms, but I had some shitakes leftover from the farmers market so I threw some of those in too. Served with a fresh green bean salad and blue berries as a side. I’d love to know if anyone tries this marinade on thin tofu slices- I bet it would be awesome that way also.
Thanks Dana! I think I’ve said this before, but we’d starve without you!

I just made a “bacon,” lettuce and tomato sandwich with my portobellos! DELICIOUS!! I baked them at 400 degrees for 25 minutes. Mine did not burn on the edges like someone else mentioned. Love the flavor! Thanks for another great recipe!

Made this recipe using an 8oz container of sliced shittakes. There was left over marinade for more. They came out delicious!! I kept them about 25 min +. Big hit with my husband and 3 boys.
Now I need to think of Foods to pair them with :)

This portobello bacon recipe is the bomb. The marinade is so flavorful, I ended up soaking the sweet potatoes in it before I roasted them. I didn’t have the liquid smoke and used a citrus soy in place of the miso paste. Only make if you want everyone to love your cooking.

Yikes! This has the potential of being really good, but the temperature was way to high, at least for my oven. The mushrooms burned on the edges which gave them really horrible burnt taste. Not sure this is what you refer to as “crispy”. I’d rather soggy if it’s going to taste like this.
I’ll give it one more try at lower temperture but longer time in hope that the slices will dry out a bit instead of burn.