Description
A delicious gluten-free alternative to traditional fried mushrooms, these crispy garlic mushrooms are baked to perfection with a savory almond flour and sunflower seed coating. They make an irresistible appetizer or side dish that’s both healthy and indulgent.
Ingredients
Scale
- 6–8 ounce carton small to medium sized mushrooms
- ⅓ cup almond flour
- ⅓ cup raw sunflower seeds, ground
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon paprika
- ¼ teaspoon dried parsley
- 1 tablespoon parmesan cheese (optional, omit if dairy-free)
- 1 XL egg, beaten
- ½ tablespoon butter, melted (omit if dairy-free)
- 1 tablespoon avocado oil or olive oil
- 1 quart medium to large zippered bag
Instructions
- Prepare the Oven and Baking Sheet: Preheat oven to 400°F. Coat the bottom of a baking sheet evenly with avocado or olive oil to prevent sticking and help the mushrooms crisp up nicely.
- Prepare the Mushrooms: Thoroughly rinse the mushrooms under cool water to remove any dirt, then pat them completely dry with paper towels. Moisture will prevent them from crisping properly, so ensure they’re as dry as possible.
- Make the Sunflower Seed Powder: In a small blender or food processor, grind the raw sunflower seeds until they reach a fine, powdery consistency. This creates a nutty base for your coating.
- Create the Coating Mixture: Add the ground sunflower seeds, almond flour, garlic powder, sea salt, paprika, dried parsley, and optional parmesan cheese to the zippered storage bag. Seal the bag and shake well to thoroughly combine all ingredients.
- Prepare the Egg Wash: In a small mixing bowl, beat the XL egg (or 2 regular eggs if using). If not dairy-free, add the melted butter to the beaten egg and mix well. The butter adds richness and helps achieve a golden exterior.
- Coat the Mushrooms: Dip each mushroom individually into the egg mixture, ensuring it’s fully coated. Then place it in the zippered bag with the almond flour mixture. Seal the bag and gently shake until the mushroom is completely covered with the breading. Remove carefully and place on the oiled baking sheet.
- Bake to Perfection: Bake the coated mushrooms for 12-14 minutes, turning them over with tongs halfway through cooking to ensure even browning. For extra crispiness, switch the oven to the low broil setting for the final 1-2 minutes, watching carefully to prevent burning. Remove from the oven, allow to cool slightly, and serve warm.
Notes
- For best results, choose firm, fresh mushrooms without blemishes or soft spots.
- Make sure to thoroughly dry the mushrooms after washing to ensure a crispy coating.
- The coating mixture can be stored in an airtight container for up to a week for future use.
- These mushrooms are best served immediately while hot and crispy.
- For a spicier variation, add a pinch of cayenne pepper to the coating mixture.
- These pair wonderfully with a garlic aioli or ranch dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes