This Portobello Bacon is the perfect answer for replacing animal bacon. Enjoy this chewy bacon for breakfast or a midday salad. Mushrooms contain high amounts of two antioxidants, ergothioneine, and glutathione, which prevent the aging of neurons in the brain.


4 cups portobello mushrooms stem removed; caps cut into ½-inch slices

2 teaspoons Liquid Smoke

teaspoons low sodium soy sauce

1 teaspoon smoked paprika

2 teaspoons maple syrup

2 teaspoons Worcestershire sauce

2 Tbsp. olive oil

½ teaspoon coarse sea salt

Freshly ground pepper to taste


Preheat the oven to 350ºF. Line a rimmed baking sheet with parchment paper or a silicone mat.

Whisk together the Liquid Smoke, soy sauce, smoked paprika, maple syrup, Worcestershire sauce, olive oil, salt, and pepper in a large bowl. Add the mushrooms and toss gently until all are evenly coated. Marinate for 15 minutes.

Pour the mushrooms onto the baking sheet and separate them so none are touching. Bake for 30 minutes, flip after 15, until crispy.

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