If you’re a fan of bacon but no longer eat eat or want something a bit better for your body, then these plant-based portabella bacon strips are a must try! They’re basically just thinly sliced portabella mushroom caps, tossed with olive oil, spices, sea salt, and natural sugar, and then baked until crisp. The best part … these strips really do taste like bacon in a real food way. No “faux” meat here!

Portabella mushrooms have a unique taste, especially when roasted. That taste is called umami, which offers savoriness or meatiness. Plus, portabellas offer some vitamin D, that sunshine vitamin which is so beneficial for your bones.

And please don’t be deterred by the time it takes to bake this “bacon;” it just sits in the oven—you don’t need to do a thing to it! Just plan ahead timing wise. That means if you’re serving brunch at 10am-ish, get the portabella bacon into the oven at 8am-ish. Or make it the day in advance and reheat it in the oven to crisp it back up.

Got a big appetite? Transform these plant-based portabella bacon strips into a complete breakfast or brunch platter by serving along with plant-based chickpea eggs (see recipe HERE), avocado toast, and pan-burst grape tomatoes or seasonal fruit. Then enjoy these plant-based strips anywhere else you normally find traditional bacon, like in a BLT sandwich or club salad.

plant-based portabella bacon strips

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• Author: Jackie Newgent
• Yield: 4 servings 1x
• Diet: Vegan

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Description

These plant-based portabella bacon strips are a must try! They’re basically just thinly sliced portabella mushroom caps, tossed with olive oil, spices, sea salt, and natural sugar, and then baked until crisp.

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Ingredients

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• 2 extra-large (about 6-inch/15.25-centimeter diameter) portabella mushroom caps, thinly sliced (about 40 total slices)
• 2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons turbinado or coconut sugar
• 1 1/4 teaspoons sea salt
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon freshly ground black pepper

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Instructions

1. Preheat the oven to 275°F/135°C. Line an extra-large baking sheet (or two baking sheets) with unbleached parchment paper.
2. In a large bowl, gently toss the sliced Portabellas with the olive oil. Sprinkle with a mixture of the sugar, salt, smoked paprika, chili powder, and black pepper and gently toss. Arrange in a single layer on the baking sheet.
3. Roast for 1 hour 15 minutes, then turn off the oven and let crisp in the oven for 45 minutes.
4. Cool on the baking sheet on a cooling rack to further crisp, and serve. Delicious with plant-based chickpea eggs (see recipe HERE).

• Category: Breakfast
• Cuisine: American

Nutrition

• Serving Size: 10 strips
• Calories: 90
• Sugar: 6g includes 5g added sugars
• Sodium: 740mg
• Fat: 7g
• Saturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0g

For other mushroom recipes, try plant-based eggplant-baby bella “meatballs” (see recipe HERE), vegan portabella crostini with tunisian carrot puree and greens (see recipe HERE), or freekeh fried “rice”  (see recipe HERE).