Portobello/Coconut “Bacon”


Courtesy of the Natural Epicurean

Yields 3–4 servings

Portobello mushrooms are rich in copper, selenium and vitamin B. Coconut protects against heart disease and stroke and is rich in vitamins A and E, polyphenols and phytosterols—all of which work together to lower LDL cholesterol. Tamari is a soy-based seasoning similar to soy sauce, but less processed and often gluten-free.

Super easy

Portobello/Coconut “Bacon”


For 1 Batch(es)


  • 2 1/2 tablespoons tamari
  • 1/2 tablespoons smoked paprika
  • 1 1/2 tablespoons maple syrup
  • 1/2 teaspoons liquid smoke
  • 1/2 tablespoons apple cider vinegar
  • 1 tablespoons grapeseed oil
  • 1 pinches smoked sea salt and black pepper
  • 2 portobello mushrooms, cut into long, 1/4 inch strips

Portobello/Coconut “Bacon” Directions

  1. Heat the oven to 325°.
  2. Whisk together the first seven ingredients to create a marinade.
  3. Toss mushrooms into the marinade and let sit for 15 minutes.
  4. Line a baking tray with parchment paper.
  5. Remove the mushrooms from the marinade, place on the tray and bake for 10 to 12 minutes.
  6. Flip the mushrooms and bake an additional 10 to 12 minutes, or until they’ve achieved your preferred texture.
  7. For coconut bacon: Replace the portobellos with 2 cups of shaved, unsweetened coconut and bake at 325° for about 10 to 15 minutes, stirring along the way, until the coconut starts to brown and become crispy.

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