Crispy Oven Fried Garlic Mushrooms (Print Version)
# Ingredients:
01 -
6-8 ounce carton small to medium sized mushrooms
02 -
⅓ cup almond flour
03 -
⅓ cup raw sunflower seeds, ground
04 -
1 teaspoon garlic powder
05 -
½ teaspoon sea salt
06 -
½ teaspoon paprika
07 -
¼ teaspoon dried parsley
08 -
1 tablespoon parmesan cheese (optional)
09 -
1 extra large egg, beaten
10 -
½ tablespoon butter, melted (optional)
11 -
1 tablespoon avocado oil or olive oil
12 -
1 quart medium to large zippered bag
# Instructions:
01 -
Preheat oven to 400°F (200°C), and use the avocado or olive oil to coat the bottom of a baking sheet.
02 -
Rinse and thoroughly dry mushrooms. Set aside.
03 -
In a food processor or blender, pulse raw shelled sunflower seeds until they reach a fine powder consistency.
04 -
In the zippered storage bag add: sunflower seed powder, almond flour, garlic powder, sea salt, paprika, parsley, and optional parmesan. Close bag and shake to thoroughly combine. Set aside.
05 -
In a small mixing bowl, beat the extra large egg (or 2 regular size eggs). Add optional melted butter and mix into the egg mixture.
06 -
Dip each mushroom into the egg mixture and place it into the zippered bag with the coating mixture. Close bag and shake until mushroom is completely covered. Remove mushroom and place on the oiled baking sheet.
07 -
Bake for 12 to 14 minutes, turning mushrooms over with tongs halfway through cooking time.
08 -
Switch oven to broil setting on low for 1 to 2 minutes to crisp the coating further. Check after one minute to prevent burning. Remove from oven, let cool slightly and serve warm.
# Notes:
01 -
These mushrooms are best served immediately while still crisp and warm.
02 -
For dairy-free version, omit the parmesan cheese and butter.