Baked Mushroom Bacon
This delicious, crispy baked vegan mushroom bacon is extremely easy to make in the oven, air fryer or pan. Each serving contains only 57 calories and 5 grams of protein.
Equipment
- Air Fryer
- Oven
Ingredients
- 1 Teaspoon Olive Oil
- 500g (6 To 8 Large Portobello) Mushrooms
- 2 Tablespoons Tamari
- 1 Tablespoon Maple Syrup
- 1 Teaspoon Liquid Smoke
- 1 Tablespoon Of My Homemade BBQ Seasoning Or ½ Teaspoon Smoked Paprika, ½ Teaspoon Chipotle Chili Powder, 1 Teaspoon Garlic Powder, And 1 Teaspoon Onion Powder
Instructions
- Slice the mushrooms as thinly as you can.
- Mix all of the ingredients together in a large bowl.
Oven
- Preheat the oven to 190C/ 375F.
- Spread the mushrooms out on a baking tray lined with parchment (greaseproof) paper.
- Bake for a total of 20-25 minutes. Turn them over halfway through.
- If you don’t turn them over, they’ll still work, they just won’t be as crispy.
Air Fryer
- Spread the mushrooms out on the air fryer basket lined with parchment (greaseproof) paper.
- Bake at 190C/ 375F for a total of 15-20 minutes. Shake the basket halfway through.
- You might need to make this recipe in several batches depending on the size of your air fryer.
Notes
Storage: This recipe keeps in the fridge for up to 4 days in an air-tight container. It also freezes well for up to 3 months. Defrost it before using it. Reheat it by warming it up in a pan, oven or air fryer.
Nutritional Information: The nutritional information is for one serving of the entire recipe.
Ingredient Swaps
Almost all ingredients can be swapped for other ingredients. See the section called Ingredients substitutions in the blog post for easy ingredient swaps.
Alternative Cooking Methods: You can also make this mushroom bacon by heating it over a medium heat in a large frying pan. Although this still results in tasty mushrooms, they won’t be crispy.