Warning: this portobello “bacon” is addicting and amazing. Before you ask: NO, it does not taste just like bacon. It won’t, because it’s not bacon. What it does taste like is a delicious, mapley, smokey, slightly crunchy substitute for bacon. I am not really into using faux-meat products in my dishes. If you peruse the vegetarian sections of the grocery store, you can find a lot of faux-meat products: veggie burritos made with fake bacon, “chicken” sandwiches, hot wings, and meatless crumbles to name a few. Generally, these products to have a taste that resembles the real thing, but the ingredients list is a mile long. I would much rather create my own versions of popular meat dishes using vegetables and other natural ingredients. This “bacon” is made from portobello mushrooms, liquid smoke, pure maple syrup, and salt and pepper. That’s it! Then it’s lightly fried in coconut oil to make it slightly crispy. I had received from beautiful red tomatoes from my dad and some really pretty orange ones from my our neighbor, so I thought a “BLT” would be the perfect dish to try out this bacon. In addition to the tomatoes and bacon, I assembled the sandwiches using whole wheat toast, light mayonnaise (you can use vegan, if desired), avocado, and romaine lettuce. I served the sandwiches with store-bought sweet potatoes, mostly because I was feeling lazy and didn’t feel like cutting up sweet potatoes. This whole meal comes together in less than 30 minutes, so it’s a great weeknight dinner. It also makes a healthy and delicious lunch!
Active Time: 10 minutes Total Time: 25 minutes
For the Portobello “Bacon:”
2 large portobello mushrooms
¼ cup liquid smoke
¼ cup maple syrup
salt and pepper, to taste
1 tbsp coconut oil
For the sandwiches:
8 slices bread of choice (I used 100% Whole Wheat, use Gluten Free if desired)
2 tablespoons mayonnaise (use Vegan, if desired)
1large or 2 small tomatoes, sliced
1 avocado, sliced
Combine the liquid smoke, maple syrup, and salt and pepper in a medium-sized bowl. Remove stems of portobello mushrooms and gently scoop out the gills using a spoon. Discard stems and gills. Slice the mushrooms as thin as possible (no larger than ¼ inch thick) and add to the bowl. Let sit for 15 minutes to marinate, tossing the mushrooms every 5 minutes to evenly coat. Meanwhile, prepare your sandwich ingredients (toast bread, slice veggies, etc.). Heat coconut oil in a large pan over medium-high heat. Add the portobello mushrooms one at a time to the pan and fry for about 2-3 minutes on each side, or until slightly crisp. Assemble your sandwich using 2 slices of bread, 1/2 teaspoon mayonnaise, 1/4 of the “bacon,” 1/4 of the avocado, lettuce, and tomato and enjoy!
Nutrition Information per serving (1 BLT sandwich with avocado):
Calories: 296 Fat: 13g Carbs: 40g Protein: 8g Sodium: 365mg Sugar: 17g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.