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+ servings
shitake mushrooms on white plate

How to Make Vegan Mushroom Bacon

Learn how to make vegan mushroom bacon with simple, real ingredients. A vegetarian and vegan alternative to bacon and full of flavor! Gluten-free. 
Course Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 102kcal
Author Tessa


  • 2 tablespoons olive oil
  • 2 teaspoons tamari (gluten-free soy sauce)
  • 1 teaspoon smoked paprika
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon maple syrup
  • 8 oz sliced shitake or baby bella mushrooms (portabella and oyster works here as well)
  • sea salt for sprinkling


  • Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Whisk all ingredients except mushrooms in a medium mixing bowl.
  • Add mushrooms to mixture and toss to coat.
    *If using large portabella or oyster mushroom slices, it is best to work in batches. Then brush remaining mixture on top of slices with a pastry brush.
  • Spread mushrooms onto a baking sheet in an even layer. Sprinkle lightly with sea salt.
  • Bake for 15-20 minutes. Mushrooms should be crisp on the outside edges.
    *If baking large portabella or oyster mushroom slices, cook time will be closer to 25-35 minutes depending on texture preference. Check at the 20 minute mark before adding more time.
  • Allow to mushrooms to cool completely before removing. Use a metal spatula or mushrooms off pan with your fingers.
  • Store in an airtight container for 3-4 days in the refrigerator.


Calories: 102kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 152mg | Potassium: 212mg | Fiber: 2g | Sugar: 6g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg