ABOUT THE RECIPE:
These spicy and sweet Maple Roasted Portobello “Bacon” slices make the perfect breakfast side dish or topping for a crisp, green luncheon salad. They also make a yummy vegan BLT sandwich.
Makes 2 to 4 servings
Gluten-free
INGREDIENTS:
4 medium Portobello mushrooms, de-stemmed and thinly sliced
1 1/2 tablespoons gluten-free tamari
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1 1/4 teaspoons smoked paprika
1/4 heaping teaspoon garlic powder
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.
Put the mushroom slices, tamari, olive oil, maple syrup, paprika and garlic powder in a medium-sized bowl and toss gently with a large spoon to thoroughly coat. Transfer the mushroom mixture to the prepared pan and arrange in a single, even layer.
Bake for 20 to 35 minutes, or until the mushrooms are soft and lightly browned around the edges. Put the pan on a wire rack and let cool for 10 minutes before serving.
Ingredients
Directions
ABOUT THE RECIPE:
These spicy and sweet Maple Roasted Portobello “Bacon” slices make the perfect breakfast side dish or topping for a crisp, green luncheon salad. They also make a yummy vegan BLT sandwich.
Makes 2 to 4 servings
Gluten-free
INGREDIENTS:
4 medium Portobello mushrooms, de-stemmed and thinly sliced
1 1/2 tablespoons gluten-free tamari
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1 1/4 teaspoons smoked paprika
1/4 heaping teaspoon garlic powder
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.
Put the mushroom slices, tamari, olive oil, maple syrup, paprika and garlic powder in a medium-sized bowl and toss gently with a large spoon to thoroughly coat. Transfer the mushroom mixture to the prepared pan and arrange in a single, even layer.
Bake for 20 to 35 minutes, or until the mushrooms are soft and lightly browned around the edges. Put the pan on a wire rack and let cool for 10 minutes before serving.
