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Last week, we made BBQ tacos with mushroom bacon, and that mushroom bacon was so out-of-this-world, phenomenally delicious that we knew exactly what we needed to do next: Mushroom Bacon BLTs. Except this time, we decided to used sliced portobellos instead of white button mushrooms. The button mushrooms were great for creating little bacon bits to go on our tacos, but for a proper BLT, we wanted strips. They still shrank a lot, so next time I think we’ll use portobello steaks sliced lengthwise. Regardless, the mushroom bacon was delicious and the sandwiches tasted great! This is probably the most authentic tasting vegan BLT we’ve had.
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Check these great recipes:
Roasted Vegetable Soup with Crispy Onion Topping
Grilled Pizza Pockets with Gooey Cheese and Ranch Dip
Cardamom & Cinnamon French Toast Sticks with Vanilla Lemon Curd
