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.

Servings: 3 -4

Author:

Course:

Main Course

Cuisine:

All Year

Keywords:

coconut mushrooms

🧂 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

1 Heat the oven to 325°.
2 Whisk together the first seven ingredients to create a marinade.
3 Toss mushrooms into the marinade and let sit for 15 minutes.
4 Line a baking tray with parchment paper.
5 Remove the mushrooms from the marinade, place on the tray and bake for 10 to 12
minutes.
6 Flip the mushrooms and bake an additional 10 to 12 minutes, or until they’ve
achieved your preferred texture.
7 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.