Crispy Oven Fried Garlic Mushrooms
Grain free, low carb, gluten free breaded, and easy to make garlic mushrooms that are baked in the oven.
I am so excited about these Crispy Oven Fried Garlic Mushrooms!! I feel like a kid at Christmas, because these are very simple and so insanely delicious. It is hard to believe these are grain free and low carb legal!
These mushrooms are grain free breaded and baked in the oven “Shake and Bake” style, which I can’t even say that phrase without thinking of the movie “Talladega Nights“, (so funny). My husband jokingly asked if there was crack in these because he could not stop eating them.
I am happy to serve these as appetizers, snacks or as an awesome side dish. If you are on the fence about trying these, then get off the fence immediately and try them. Unless, of course, you hate mushrooms (how they grow them and whatnot). Still, even so, make them for someone you love that likes mushrooms. They will be eternally grateful.
Watch Recipe Video Instructions Below: Press Arrow to Play
Scroll towards the bottom of the post for recipe and directions.
These are made “shake and bake” style.
Oven Fried Garlic Mushrooms:
Ingredients:
- 1 carton mushrooms, 6 to 8 ounce, small to medium sized mushrooms
- ⅓ cup almond flour
- ⅓ raw sunflower seeds, ground
- 1 tsp garlic powder
- ½ sea salt
- ½ tsp paprika
- ¼ tsp dried parsley
- 1 tbsp parmesan cheese *optional, omit if dairy free
- 1 xl egg, beaten
- ½ tbsp butter, melted * omit if dairy free
- 1 tbsp avocado oil or olive oil
- 1 medium to large (1 quart) zippered bag
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Directions:
- Preheat oven to 400 F, and use the avocado or olive oil to cover the bottom of a baking sheet.
- Rinse and dry mushrooms. Set aside
- In a Magic bullet type blender or processor, grind and pulse raw shelled sunflower seeds until a powdered texture.
- In the zippered storage bag add: sunflower seed powder, almond flour, garlic powder, sea salt, paprika, parsley, and optional parmesan. Close bag and shake around to mix. Set aside.
- In a small mixing bowl, beat the xl egg or 2 regular size eggs. Add optional melted butter and mix into the egg mixture.
- Dip a mushroom into the egg mixture and place it into the zippered bag with the almond flour mixture. Close bag and shake until covered in the breading. Remove mushroom and place on the oiled baking sheet.
- Repeat with each mushroom.
- Bake for 12 to 14 minutes, turning mushroom over with tongs halfway through. Then turn the broiler on low for 1 to 2 minutes to get the coating more crisp. Check at one minute to see if browning. * careful not to burn. Remove, cool only slightly and serve warm.
Nutritional Data: Serving size: 1 medium size mushroom out of 9 to 12 mushrooms. Calories: 40, Fat: 4 g, Saturated fat: 1 g, Unsaturated fat: 2 g, Trans fat: 0 g, Carbohydrates: 2 g, Net Carbs: 1 g, Sugar: 1 g, Sodium: 126 mg, Fiber: 1 g, Protein: 3 g, Cholesterol: 126 mg,
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- 6-8 ounce carton mushrooms small to medium sized mushrooms
- ⅓ cup almond flour
- ⅓ cup raw sunflower seeds ground
- 1 tsp garlic powder
- ½ tsp sea salt
- ½ tsp paprika
- ¼ tsp dried parsley
- 1 tbsp parmesan cheese *optional omit if dairy free
- 1 xl egg beaten
- ½ tbsp butter melted * omit if dairy free
- 1 tbsp avocado oil or olive oil
- 1 quart medium to large zippered bag 1
- Preheat oven to 400 F, and use the avocado or olive oil to cover the bottom of a baking sheet.
- Rinse and dry mushrooms. Set aside
- In a Magic bullet type blender or processor, grind and pulse raw shelled sunflower seeds until a powdered texture.
- In the zippered storage bag add: sunflower seed powder, almond flour, garlic powder, sea salt, paprika, parsley, and optional parmesan. Close bag and shake around to mix. Set aside.
- In a small mixing bowl, beat the xl egg or 2 regular size eggs. Add optional melted butter and mix into the egg mixture.
- Dip a mushroom into the egg mixture and place it into the zippered bag with the almond flour mixture. Close bag and shake until covered in the breading. Remove mushroom and place on the oiled baking sheet.
- Repeat with each mushroom.
- Bake for 12 to 14 minutes, turning mushroom over with tongs halfway through. Then turn the broiler on low for 1 to 2 minutes to get the coating more crisp. Check at one minute to see if browning. * careful not to burn. Remove, cool only slightly and serve warm.
*all nutritional data are estimates based on the products I used*
Yield: 9 to 12 mushrooms, Nutritional values are calculated per each mushroom:
RECIPES YOU MAY ALSO ENJOY:
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- Garlic Mushroom Chicken Saute from Beauty & the Foodie
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- Bacon Swiss Mushroom Stuffed Meatloaf
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- Oven Fried Broccoli Bites
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these came out great! I didn’t have any sunflower seeds or flour so I used 2 TB of golden flax seed flour and 2 TB of grated parmesan cheese to sub. They had a nice crunchy “breading” and buttery mushrooms. I used 1 large egg and 1/2 TB butter for wet mixture and had some left over. For 10oz mushrooms there wasn’t enough coating mixture I think another few TBs would have done the trick but still worked out for me. Delicious recipe!
Thank you, Courtney, for your kind words and sharing your substitution ideas with us 🙂
Made them tonight and they are DELISH, and easy to make!
Thank you so much, Dina for trying the recipe and you’re kind words. 🙂
These look delicious and I’d love to try them over Easter. We live quite remotely and I don’t have sunflower seeds, could I just use all almond meal, or I do have some coconut flour?
Thanks for the recipe and I’ll post back when cooked.
You can just use all almond flour. 🙂
This recipe is genius! Both my husband and I loved them! I’m a pretty hard-sell on making recipe healthy and tasty- this one is fantastic! Didn’t change anything.
Thank you so much, Diane for your kind words 🙂
Made these tonight and they are divine! I thought they tasted better than most of the normal breaded garlic mushrooms as they were not too greasy and full of flavor. I left them in the oven a little longer but my mushrooms were fairly big. definitely recommend this recipe if you love garlic mushrooms.
Thank you, Nessa 🙂
These sound SO GOOD!!!!!!! Was wondering if they’d work in the air fryer?? I might give it a go. YUM!! I’ll let you know if it works and how/if I changes anything! OMG, I am salivating like Pavlov’s dog!!! LOL
Lyn, I have heard that it is good in the air fryer, but have not tried it yet myself.
Hmm, i love mushrooms
Thank you, Mahasis 🙂 I love mushrooms too.
Have a Resident Vegan, so I made these vegan and even lower carb by replacing the egg with egg substitute, fried onion n crispy jalapeño for the almond and sunflower seeds. Even added some hot sauce for extraspice. Turned out wonderful!!!
Nadia, I’m so glad it worked out with the vegan egg substitute and the other yummy items you added. The onion and jalapeno sound really good!
Wow! so good! ate almost the whole pound! (oops). I did make changes because I didn’t have sunflower seeds, but I did have pork rinds followed recipe otherwise. Smashed the rinds in a baggie really good and did as you said. They were really delish! If I made with these ingredients again I would leave out the salt because the rinds are salty enough… Ty so much for your great recipes and inspiration!
Thank you Teresa for trying the recipe and taking the time comment and share your pork rind substitution with us. I am glad it turned out well.
I LOVE fried mushrooms as appetizers, and oven frying them is such a great idea! I will definitely have to try these! Brilliant!
Awe, thank you Paige. I love your site <3
What a great recipe! I love fried mushrooms but I really don’t need all the stuff in that coating or the deep frying! These look and sound like a wonderful alternative! I am definitely going to give these a try!
Awe thanks so much Chris 🙂
What an awesome idea…can’t wait to try these!
They are a favorite at my house, Wajeeha.
Oh this have been on my to try list for a while but not as healthy as yours…I love the use of almond flour and no frying it this…you have all the right to be excited…:) How not when you get to enjoy a lovely treat with minimum calories…I need to try your version. Thanks for sharing.
Thank you so much Manal 🙂
Oh! Oh! I always did love a good mushroom and these oven fried garlic mushrooms look absolutely divine. And since they are baked in the oven. . .I don’t have to feel guilty eating a whole plate full of them. I bet this are also fantastic paired up with dipping sauces.
Thanks Lynn 🙂 You’re too kind!
Love mushrooms as appetizers
and thanks for introducing to a new recipe
No problem Arunima, thank you for stopping by.
Saving this recipe for later… it looks absolutely freakin insanely delicious. (I hope that gets the point across!) ha! I love fried mushrooms but haven’t made them at home in a while!!
Awe, thank you Whitney, you are super sweet! 🙂
I have some leftover mushrooms from another recipe , this would be the perfect appetizer to make. They really sound delicious and heathy too!
Thank you for your most kind words Immaculate!:)
Our DIL eats GF, and my husband is diabetic so he needs low carb – this will work for both of them!! Cant wait to make this!
Hi Kay, thank you for commenting. I hope they enjoy them.
What is the half of sea salt a tsp. or a tbsp. Thank You!
Luanne, it is 1/2 tsp. Sorry that went missing.
I can’t wait to try these! They look amazing!! There is a local restaurant that serves their ‘shrooms with a horseradish/sour cream dipping sauce that is amazing! I may try to recreate that. Thank you so much for the recipe!
Rebecca, I really like the sound of the horseradish cream dipping sauce. I used to buy a sauce like that for sandwiches. Let me know how it turns out. 🙂
What can I substitute for almond flour and for ground sunflower seeds, since no one in my family is allergic to any foods? Is it possible to use plain all-purpose flour made from wheat? With maybe dry bread crumbs (we don’t need to be low-carb either)?
Gloria, I think the the dry bread crumbs would work.
Is there anything you could substitute for the egg? Allergic…
Beth, you can use unsweetened almond milk or other type of milk in place of egg wash.
Stacey (and Beth), in case that almond milk was too thin and lacked the gelatinous sticking power of egg on each mushroom, she might try stirring a bit of sour cream or mayonnaise into that regular milk (or almond, rice, soy, or coconut milk, etc). I’d hate for someone not to try this again if that milk just soaked up into the mushroom without providing enough viscosity to hold the almond flour mixture.
I’m looking forward to trying these tomorrow. Thanks for the enticing “marketing comments”; they sold me!
Thanks for the great tips Betsy! 🙂
Talk about a healthy munch on. Thanks! Love mushroom.
Sarah, Thank you so much for your kind words.
~ stacey
I will be making these soon! I assume it is 1/3 *cup* of sunflower seeds? I wonder what these would be like served with, say, a garlic aioli? 🙂
Carol, yes it is 1/3 cup & I don’t know how that part was erased. Garlic aioli sounds awesome! 🙂
I made these last night and they were delicious! Thanks for the recipe.
Bonnie,
Thanks for trying these and taking the time to comment. 🙂
These look amazing, Stacey! Sharing today on The Low Carb Test Kitchen.
Thank you Carolyn 🙂
What is the purpose of the sunflower seeds? Do you think it would work without it?
Thanks
Carol, I like the flavor that ground sunflower seeds adds to the breading. But you can use all almond flour also.
Thx u and very nice
Holy wow, these look like the tastiest thing I’ve seen all day!
Thank you Rachel 🙂
One of my former favorite appetizers was fried mushrooms!! I can’t wait to try this recipe!
🙂
Looks yummy. Is the carbcount for 1 mushroom or 9
Dee Kay, It is per one mushroom. I made 9, but my mushrooms were sort of on the large side.
I am trying to lose weight and have seen your recipes on line. They interest me and have tried one or two. Would like to become a “clean eater”
Sharyn, welcome! I’m happy to have you here on your clean eating journey.