Crispy Portobello Mushroom "Bacon"
User Reviews
4.6
Crispy Portobello Mushroom "Bacon"
Description
Crispy Portobello Mushroom "Bacon" takes medium portobello mushrooms sliced thinly and marinates them in a blend of avocado oil, maple syrup, apple cider vinegar, coconut aminos, smoked paprika, sea salt, liquid smoke, miso paste, and black pepper. This mixture layers multiple flavor dimensions—sweet, smoky, umami, salty, and spicy.
The mushrooms are then baked in a preheated oven on a rack over parchment paper to encourage airflow, which helps them crisp up. The natural moisture in the mushrooms reduces during cooking, intensifying their texture and concentrating their flavor. This preparation results in strips that are tender with crispy edges, reminiscent of bacon’s chew and bite, making them suitable as a vegetarian or vegan bacon substitute.
They can be served alongside roasted sweet potatoes or garnished with fresh parsley to complement the savory notes and add brightness. The recipe draws inspiration from eggplant bacon recipes but uses portobello for meatier texture.
Ingredients
MARINADE
- 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 miso paste or soy miso paste
- 3/4 tsp ground black pepper plus more to taste
MUSHROOMS
- 2 medium portobello mushroom or sub comparable amount of other mushrooms, such as shiitake, stems removed and sliced into 1/8th inch-wide strips
FOR SERVING optional
- sweet potatoes roasted
- parsley fresh
Instructions
- 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.
Notes
- Nutrition information is an estimate and excludes any optional serving ingredients.
- The recipe is adapted from eggplant bacon recipes to create a similar texture and smoky flavor.
- Using a baking rack helps mushrooms crisp more evenly but is optional if unavailable.
- Adjust the marinade seasoning to balance smokiness, acidity, sweetness, and saltiness to taste before marinating mushrooms.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Servings)
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 100 | 5% |
| Carbohydrates | 8.5g | 3% |
| Protein | 1.2g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 0.8g | 4% |
| Sodium | 803mg | 33% |
| Potassium | 175mg | 4% |
| Fiber | 0.9g | 4% |
| Sugar | 6.9g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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