Vegan Mushroom Bacon Recipe

Earthy and smokey sliced portobellos make the best vegan bacon! Their meaty texture is similar to actual bacon, and they absorb the marinade so well. This vegan mushroom bacon recipe takes 5 minutes to prepare, and makes for a delicious vegan topper to salads and burgers, as well as a hearty breakfast side!

And just like regular bacon, these chewy faux bacon strips are just as addictive! Take my advice and double the recipe, because there is NO way that you won’t eat half the the batch before it even hits the plate!

What Does Portobello Bacon Taste Like?

I can pretty much sum it all up in 4 words: Chewy, Smokey, Savory and Earthy. The liquid smoke ads such a distinct smoldering flavor that definitely can’t be skipped. The addition of dijon contributes a slight ‘tang’ to every bite. Portobellos are traditionally a very meaty mushroom as it is. When thin sliced with the marinade absorbed into the flesh of the mushroom, the baked portobellos become chewy with crispy edges, similar to bacon!

How To Make Mushroom Bacon?

Slice the ‘shrooms, mix the marinade, toss it and bake it! Here, let me break it down:

1. Brush any dirt off of the portobellos, and remove the stem. Slice them about 1/6 inch thick and place them in a large bowl.

2. In a separate bowl, mix together the marinade. Add the maple syrup, liquid smoke, garlic powder, rice vinegar, salt, dijon mustard to the bowl and whisk until combined.

3. Pour the marinade over the mushrooms and toss until every mushroom is coated with the mixture. Do this step carefully, as the thin sliced mushrooms can break easily.

4. Spread the mushrooms over a parchment lined baking sheet that has been sprayed with cooking spray. Spread the mushrooms evenly so they lay flat on the baking sheet.

5. Bake the mushrooms in a 415 degree oven for about 35-40 minutes. You will need to transfer the smaller bits to a plate before the bigger bits are done, or they will burn. You will also likely need to flip the mushrooms towards the end of cooking, about 30 minutes in.

6. Remove the pan from the oven and allow to rest. Enjoy!

When To Serve Smokey Mushroom Bacon:

Like I mentioned earlier, I HIGHLY recommend doubling this recipe, because you are going to want to eat the entire batch right away! These chewy vegetarian bacon strips are one of the best vegan salad ideas, because they make a great salad topper.

They also taste fantastic as a veggie burger topper with some sautéed onions and a little garlic. And don’t rule them out of breakfast! Traditionally, bacon is served as a breakfast side, and these portobello strips can definitely be a bacon substitute for breakfast!

Frequently Asked Questions:

Do I HAVE to use liquid smoke?	Yeah, if you want to get that bacon flavor, you are going to need to use the liquid smoke. Not all liquid smoke is vegan though, so make sure that you check your label if you are trying to make these vegan!
Can I use a different kind of mushroom?	Absolutely! I chose portobellos for their meaty texture and size, but this recipe can really be made with any kind of mushroom! I know shiitakes would taste amazing, and oyster mushrooms would be an interesting texture!
The mushrooms are all wet and not crispy yet.	So mushrooms have to ‘sweat’ before they will crisp up. Since mushrooms absorb so much water, that water needs to leave the mushrooms before they will dry out. So fear not! Your little ‘shrooms will dry out towards the end of cooking and will start to brown around 30 minutes.
Is it easy to over cook the mushrooms?	YES! You really need to keep an eye on them, because there is a fine line between undercooking and overcooking these vegan bacon strips. They may seem slightly undercooked, however, once removed from the oven they shrivel even more and crisp up. And when they are over cooked the burn, leaving you with a not so pleasant burnt flavor.

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