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Plant-Based Portabella Bacon Strips

plant-based portabella bacon strips

  • Author: Jackie Newgent
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Cuisine: American
  • Diet: Vegan


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.


  • 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


  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).


  • 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

Keywords: portabella, mushroom, bacon, plant-based, breakfast, side dish