Portobello/Coconut “Bacon”
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.
Ingredients
- 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
Instructions
- Heat the oven to 325°.
- Whisk together the first seven ingredients to create a marinade.
- Toss mushrooms into the marinade and let sit for 15 minutes.
- Line a baking tray with parchment paper.
- Remove the mushrooms from the marinade, place on the tray and bake for 10 to 12 minutes.
- Flip the mushrooms and bake an additional 10 to 12 minutes, or until they’ve achieved your preferred texture.
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.
