Vegan Mushroom Bacon Recipe
Crispy Portobello Mushroom Bacon
How to Make Vegan Bacon with Portobello Mushrooms
An irresistibly crispy, smoky, vegan mushroom bacon recipe made with portobello mushrooms and a simple marinade! After baking or pan searing, mushroom slices dehydrate to a deliciously crunchy texture, soaking up all of the smoked flavors in the marinade. Learn how to make portobello bacon in the oven or on the stove. The perfect vegan breakfast side dish!
Typically, a vegan bacon recipe will use a plant-based protein made of pea or soy as the base. I’ve even made a vegan tempeh bacon that turns out deliciously crispy and flavorful! But, if you want an option without soy or grains, or if you just want a simpler option, this mushroom bacon recipe is worth giving a try. All you need are portobello mushrooms and your marinade!
I’ll show you how to make mushroom bacon in 2 tasty ways: baked in the oven, or pan seared on the stove. The oven baked portobello bacon takes a bit longer, but it’s my favorite: the most flavorful, smoky, and crunchy! The pan seared mushroom bacon is quicker to make and very flavorful, but only lightly crispy. Try whichever cooking method you prefer—or try both!
Is there a mushroom that tastes like meat?
Portobello mushrooms are known for their chewy, meaty texture and intense flavor. They have a rich, earthy, savory taste that makes them a perfect plant-based ingredient to use for vegan burgers, or this vegan bacon recipe! Sliced portobello mushrooms act like a delicious sponge, soaking up all of the smoky goodness from this mushroom bacon marinade.
Portobello Mushroom Benefits
Beyond their deliciousness, portobello mushrooms are also highly nutritious. They’re low in calories and carbs, yet rich in fiber and they even offer some protein. Plus, portobellos contain numerous B vitamins that support energy and metabolism, as well as minerals like potassium, selenium, and copper. They’re also a great source of free-radical scavenging antioxidants!
Smoked Mushroom Bacon Recipe
- Portobello Mushrooms. These flavorful, meaty mushrooms are the perfect size and texture for transforming into bacon. Remove the stems, then cut into thin slices. This is designed to be a portobello bacon recipe, so I don’t recommend substituting with a different variety of mushroom! (For an alternative, try my tempeh bacon recipe that uses this same marinade.)
- Coconut Aminos or Soy Sauce. For the savory base of the marinade, use either coconut aminos, soy sauce, or tamari—whichever you like. Personally, I like the subtle sweetness and lower sodium content of coconut aminos! For a saltier marinade with a more potent umami flavor, use soy sauce.
- Avocado Oil. Any high smoke point oil will work in this recipe—like avocado oil, light olive oil, or extra light olive oil.
- Maple Syrup. Similar to a maple smoked bacon, a dash of maple syrup gives this vegan mushroom bacon some sweet maple flavor!
- Liquid Smoke. This is the source of the distinct smoky flavor in this vegan bacon recipe. You may not have liquid smoke on-hand at home, but I don’t recommend omitting it. It will make a huge difference in the taste!
- Spices. I use a blend of regular or smoked paprika, garlic powder, cumin, and black pepper to create a savory, bacon-y profile. You’re welcome to add or omit any seasonings you prefer!
- Hot Sauce. This is totally optional, but a great way to add a bit of a zesty kick for those who enjoy it!
How to Make Crispy Mushroom Bacon
- Slice portobello mushrooms into thin strips around ⅛-inch thick.
- Then, combine all marinade ingredients in a flash shallow dish, large enough to soak your sliced mushroom strips.
- Add mushroom strips to the dish, flip to coat on both sides, and allow to marinate for 10-15 minutes.
- Preheat oven to 400°F (200°C) and prepare a baking sheet with parchment and a wire baking rack on top.
- Add marinated mushroom bacon strips in a single layer, leaving space between them.
- Bake 18-20 minutes, until dark brown, fragrant, and crispy. Check regularly for doneness after 15 minutes! (If you don’t have a wire rack, flip the strips after 9-10 minutes.)
- Serve warm with your favorite vegan breakfast and enjoy! Store in the fridge for 5 days or freeze up to 2 months.
How to Cook Portobello Bacon on the Stove
For a quicker but less crispy option, you can also cook vegan mushroom bacon on the stove. Simply heat oil on a griddle or in a pan over medium heat, then add the marinated mushroom strips. Turn the heat up to high and cook for 4-7 minutes on each side, until browned and beginning to crisp. These won’t crisp as much, but they will be extremely smoky and flavorful!
What does mushroom bacon taste like?
This smoked mushroom bacon recipe has a genuinely smoky, savory flavor and an unbelievably crunchy texture—particularly when baked in the oven. Really, it has the crave-able flavors of traditional bacon, but with the texture of a crunchy treat (rather than a chewy slice of meat)! The perfect vegan bacon alternative to satisfy your savory cravings.
Which cooking method is tastiest?
Overall, our team preferred the oven baked portobello bacon because of its flavorful, bacon-y bite and its incredibly crunchy texture! The pan seared version was quicker to make and super tasty, with all the marinade flavors infused into the mushroom. However, the texture was much more tender and mushroom-like, without the crispiness we crave in a slice of bacon.
For more vegan breakfast ideas:
- Tempeh Bacon Recipe
- Fluffy Vegan Pancakes
- 3-Ingredient Vegan Pancakes
- Vegan Gluten Free Bread Recipe
- Nutty No Bake Breakfast Cookies
- Vegan Keto Pumpkin Cream Cold Brew
- Tropical Green Make Ahead Smoothies
See how to make mushroom bacon in my Vegan Bacon video!
Vegan Mushroom Bacon Recipe
- 2 medium portobello mushrooms, stems removed
- 3 Tbsp coconut aminos, (or soy sauce or tamari)
- 1 Tbsp avocado oil, (+ additional for stovetop method)
- 1 Tbsp maple syrup
- 2 tsp liquid smoke
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp cumin
- ¼ tsp black pepper
- ½ tsp hot sauce, (optional)
- Slice the mushrooms into thin strips, about ~⅛-inch thick.
- In a large, flat shallow dish, combine all sauces and seasonings.
- Add mushroom strips to dish and flip to coat both sides. Marinate for 10-15 minutes.
- To cook in the oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire baking rack on top. Add the mushroom strips in a single layer, leaving space between them. Bake 18-20 minutes, until dark brown, fragrant, and crispy. After 15 minutes, check regularly for doneness. (If you don’t have a wire baking rack, flip halfway.)
- To cook on the stove: Heat oil in a pan (or on a griddle) over medium heat and add mushroom strips. Turn heat up to high and cook 4-7 minutes on each side, until browned and crisp. Transfer to a paper towel to cool.
- Serve warm and enjoy with a tofu scramble, toast, or whatever you like!
- Store in an airtight container in fridge for 5 days or freeze up to 2 months.
- Yields 20-30 pieces of vegan bacon, depending on size of mushrooms.
126 calories | 7g fat | 12g carbs | 1g fiber | 9g sugars | 3.5g protein