The easiest mushroom bacon. Vegan. Gluten free.

Apparently today is both national sweet potato AND chili day.  Figures, I go ahead and share a mushroom bacon recipe.  My luck… a day late and a dollar short.  (insert smirk)

Now onto this recipe.  I’ve vacillated on this pic.  I love it, I hate it.  Regardless, these babies were gone within minutes.  Let me begin by telling you that I hate mushrooms.  The texture.  The flavor.  No. Just no!  Well, that is until we are out eating vegan and mushroom bacon keeps popping up & I realize how much I love it.  So here is my super easy, crazy tasty and no weird texture mushroom bacon recipe.  I hope you leave your fear of the fungi at the door and give this recipe a whirl.  Okay, let’s go!

The easiest mushroom bacon. Vegan. Gluten free.
Prep time:
Cook time:
Total time:
Serves: 2 servings
Ingredients
  • 1 package of baby portobello mushrooms
  • 1-2 tbl of olive oil
  • Salt
  • Pepper
  • 1/2 tsp of liquid smoke
  • 1/2 tsp of vegan Worcestershire sauce
  • 1/2 tsp of smoked paprika
Instructions
  1. Preheat the oven to 350 degree.
  2. Add a bit of oil to your baking sheet to avoid sticking.
  3. Into a bowl, add your mushrooms and all of your ingredients.
  4. Toss to coat.
  5. Spread the mushrooms out in an even layer on your baking sheet.
  6. Bake for 20 minutes, remove and flip each slice.
  7. Then bake for an additional 20 minutes.
  8. You may need more time if you prefer super crispy like me.
  9. Remove and let cool.

This recipe is super forgiving so no stress here.  I promise, you will be a convert & love mushrooms after this recipe.

We love these as a soup topper and on salads – or like this batch, Bill and I ate right off the baking tray!

 

— Knead to Cook

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