1

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

2

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

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.

4

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.

5

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

1

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

2

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

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.

4

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.

5

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.

Maple Roasted Portobello “Bacon”
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