These oven fried mushrooms will surprise you with just how delicious they are. This “shake and bake” style mushroom is coated with a nutty flour of ground almond and sunflower seeds with garlic powder, salt paprika, parsley and parmesan cheese for seasoning. To make things even easier, you can prepare this mixture ahead of time. Another simple, easy appetizer for the upcoming holidays or a great side dish for your busy weekday dinner. Enjoy!
1 carton of mushrooms, 6 to 8 ounce, small to medium-sized
1/3 C. almond flour
1/3 C. raw sunflower seeds, ground
1 tsp. garlic powder
1/2 tsp. sea salt
1/2 tsp. paprika
1/4 tsp. dried parsley
1 Tbsp. parmesan cheese
1 xl or 2 small egg
1/2 Tbsp. butter, melted
1 Tbsp. avocado oil or olive oil
1 quart zippered bag
Preheat oven to 400. Use the avocado oil or olive oil to coat the bottom of baking sheet. Clean mushrooms with a wet towel, set aside. Using a coffee grinder, processor, or blender, grind sunflower seeds until powdered texture. In the zippered bag, add sunflower seed powder, almond flour, garlic powder, salt, paprika, parsley and parmesan cheese. Close bag and shake to mix.
In a small mixing bowl, beat the egg. Add melted butter and combine. Dip a mushroom into the egg mixture and place it into the zippered bag of almond flour mixture. Close bag and shake until mushroom is coated. Place mushroom on coated baking sheet. Repeat with each mushroom. Bake for 12 to 14 minutes, turning mushrooms halfway through. Then turn broiler on low for 1 to 2 minutes to get the coating more crisp. Check after one minute to be careful not to burn. Serve warm.