Bacon lovers looking for a healthier option need to give this mushroom bacon recipe a try from BrokeAss Gourmet. This meatless version of the greasy breakfast side tastes close to the real thing with fewer calories (plus a serving of veggies!).
- 2 tbsp extra virgin olive oil
- 2 tbsp brown sugar
- 1/2 tsp smoked sea salt (or kosher salt)
- 1/2 tsp smoked paprika
- 1 tsp black pepper
- 2 large (or 3-4 smaller) King Oyster mushrooms, into bacon-sized strips, about 1/8-inch thick
Preheat the oven to 325° F.
Lightly grease a rimmed baking sheet with the extra virgin olive oil.
In a small bowl, combine the brown sugar, smoked (or regular) salt, smoked paprika, and black pepper. Stir to combine.
Place the sliced mushrooms in a large mixing bowl.
Drizzle with 2 tablespoons extra virgin olive oil and toss well to combine.
Add the brown sugar mixture to the oiled mushrooms and use your hands or a spoon to toss well, ensuring each mushroom slice is well-coated.
Arrange the mushrooms on the oiled baking sheet with space in between each one.
Bake for 18-22 minutes, until the mushrooms turn dark brown.
Flip the mushrooms gently, using a spatula.
Bake for another 15-17 minutes, until very brown.
Let cool for at least 10 minutes (this will also crisp the mushrooms).
- Serve immediately. Unused bacon will keep in an airtight container in the refrigerator for up to a week.
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This recipe was recently featured in Easy, Oz-Approved Recipes.
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