The Easiest Mushroom Bacon
[Vegan, Gluten Free]
Author Bio
Robin Runner is the author, recipe developer, photographer, and fitness enthusiast behind Knead to Cook....
Robin Runner is the author, recipe developer, photographer, and fitness enthusiast behind Knead to Cook. As a wife and active mother to two teenage daughters, Robin is well-versed in creating easy, flavorful recipes to accommodate a wide variety of palates. Whether you’re a lover of meat and potatoes or strictly vegan and gluten-free, Robin’s non-threatening recipes and captivating photography will appeal to all tastes. Read more about Robin
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The Easiest Mushroom Bacon [Vegan, Gluten Free]
So here is my super easy, crazy tasty and no weird texture mushroom bacon recipe. I hope you leave your fear of the fungi at the door and give this recipe a whirl. This recipe is super forgiving so no stress here. I promise, you will be a convert and...
So here is my super easy, crazy tasty and no weird texture mushroom bacon recipe. I hope you leave your fear of the fungi at the door and give this recipe a whirl. This recipe is super forgiving so no stress here. I promise, you will be a convert and love mushrooms after this recipe.
Read More
Ingredients You Need for The Easiest Mushroom Bacon [Vegan, Gluten Free]
How to Prepare The Easiest Mushroom Bacon [Vegan, Gluten Free]
- Preheat the oven to 350°F
- Add a bit of oil to your baking sheet to avoid sticking.
- Into a bowl, add your mushrooms and all of your ingredients.
- Toss to coat.
- Spread the mushrooms out in an even layer on your baking sheet.
- Bake for 20 minutes, remove and flip each slice.
- Then bake for an additional 20 minutes.
- You may need more time if you prefer super crispy like me.
- Remove and let cool.
Nutritional Information
Per Serving: Calories: 201 | Carbs: 13 g | Fat: 14 g | Protein: 12 g | Sodium: 49 mg | Sugar: 0 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Do you slice the mushrooms? If so how thin?