I hosted a ladies’ brunch recently and was looking for a “meaty” side to accompany the mains I was serving.
And while I already have recipes for eggplant and coconut bacon on the blog, I was craving mushrooms because they mock the texture of meat so well. After some experimenting with both portobello and shiitake mushrooms, I settled on this beauty of a recipe.
Friends, behold Portobello “Bacon” — just 10 ingredients and simple methods required!
The base of this marinade is a mixture of spices including paprika, salt and pepper, miso paste for depth of flavor, maple syrup for sweetness, and coconut aminos or tamari for a salty kick.
Once mixed, add your thinly sliced mushrooms and toss to coat.
This “bacon” crisps up better when baked on a cooling/baking rack. But if you don’t have that, fret not. It still works. I prefer my “bacon” on the crispier side, so the cooling rack and a slightly longer baking time does the trick.
We hope you LOVE this “bacon”! It’s:
Easy to make
& SO delicious!
This would make the perfect companion to things like our 1-Bowl Banana Oat Pancakes, Oil-Free Roasted Vegetables, Vegan Scrambled Eggs, Vegan BLT Sandwich, salads, and more!
If you’re into mushroom “bacon,” also be sure to check out our Tempeh Breakfast Sausage, Crispy Eggplant “Bacon,” Portobello Steaks with Chimichurri Sauce, and Coconut “Bacon”!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Crispy Portobello Mushroom “Bacon”
- 2 Tbsp avocado oil
- 1 ¼ Tbsp maple syrup
- 1 ¼ Tbsp apple cider vinegar
- 2 ½ Tbsp coconut aminos (or tamari, but start with half and work your way up as it’s saltier)
- 1 heaping tsp smoked paprika
- 1 tsp sea salt, plus more to taste
- 1 dash liquid smoke (ensure gluten-free friendly as needed)
- 1 rounded tsp chickpea (or soy) miso paste
- 3/4 tsp ground black pepper, plus more to taste
- 2 medium portobello mushrooms, stems removed + sliced into 1/8th inch-wide strips (or sub comparable amount of other mushrooms, such as shiitake)
FOR SERVING optional
- Roasted sweet potatoes
- Fresh parsley
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper and set an oven-safe baking/cooling rack on top for crispiness (if you don’t have a cooling / baking rack, just omit — it helps the “bacon” get crispier but isn’t necessary).
- Prepare marinade by adding avocado oil, maple syrup, apple cider vinegar, coconut aminos, paprika, salt, liquid smoke, miso paste, and black pepper to a medium mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more liquid smoke or paprika for smokiness, pepper for spice, vinegar for acidity, maple syrup for sweetness, or salt to taste.
- Once the marinade is seasoned to your liking, add the sliced mushrooms to the bowl and gently toss / stir to coat. I prefer using my hands to toss the mushrooms in order to handle them more carefully and coat them more thoroughly.
- Lay mushrooms on the oven-safe baking/cooling rack set over the parchment-lined baking sheet (or just directly on the parchment paper) and spread into an even layer, making sure the mushrooms are touching as little as possible.
- Bake for 15-25 minutes in the top third of the oven, or until darker golden brown in color and fragrant. How long you bake the mushrooms depends on how crispy you like your mushroom “bacon.” Check at the 15-minute mark and every 5 minutes thereafter to check for doneness.
- Remove from oven, peel off of cooling rack, and enjoy immediately with your favorite breakfast items, such as roasted sweet potatoes or in a scramble. Would also be delicious in vegan/vegetarian BLT sandwiches, wraps, or salads!
- Store leftovers covered in the refrigerator up to 3-4 days and reheat in the microwave or on the stovetop until warm. Not freezer friendly.
*Recipe adapted from my Eggplant Bacon and Laura’s Eggplant Bacon from The First Mess Cookbook.
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