Crispy Oven-Fried Garlic Mushrooms are grain-free, low-carb, and gluten-free breaded garlic mushrooms that are easy to make and bake 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.
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Watch the recipe video above
Scroll towards the bottom of the post for recipe and directions.
Crispy Oven Fried Garlic Mushrooms are so good!
Crispy 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 teaspoon garlic powder
- ½ 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 medium to large (1 quart) zippered bag
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 crisper. 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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Crispy Oven Fried Garlic Mushrooms
Ingredients
- 6-8 ounce carton mushrooms 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 1
Instructions
- 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.
Video
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Notes
Nutrition
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Virginia Wilson says
I am excited to try this! Could I substitute Hemp Heart or Flax seed for sunflower seeds?
Stacey says
Hi Virginia, The sunflower seeds add an excellent flavor to the breading. I'm not sure about hemp hearts, but flax seed would not be the best option.
Hollie Smurthwaite says
This recipe was so amazing, I made it two days in a row!
Stacey says
Thank you, Hollie, for trying the recipe and for your kind words.
Vera Coupar says
What is almond flour?
Stacey says
Vera, it is a flour made from ground almonds. You can buy it or make it yourself by putting almonds into the food processor and grinding into a powder.
Joefine says
I am new mom, and I always am thinking some ways on how I can feed my son healthy foods. And i am having a difficulty planning for a menu for a week!! Being a mom is a challenging job!! Thanks for awesome menu tips!!
Ro says
Hi
What can be used as an egg substitute?
Stacey says
Ro, perhaps you could use almond milk instead of egg.
Bee says
The texture was great but the sunflower seeds were a bit overpowering. Too much of a nutty flavor. Next time I will omit the seeds and just add more almond flour and parmesan cheese.
Michelle says
I made these a few nights ago. My husband and I are already looking forward to making them again. I loved the addition of the ground sunflower seeds. I think it made them a bit crunchier and added a nice nutty flavor.
Stacey says
Thank you, Michelle, yes I agree the sunflower seeds bring much flavor and crunch!
Dixie says
Don’t the mushrooms go soggy
Mary says
Can you make these in an air fryer?
Stacey says
Yes, you can make these in the air fryer 🙂
Morgan N says
how do those hold up making them ahead of time? im usually rushed on time so i try to cook at night when my kids go to bed for dinner the following night. Just worried these will get soggy if i cook the day before.
Stacey says
Hi Morgan, I would make in advance, store in the fridge and reheat in the oven and maybe use the broiler the last minute of reheating to get them crisp again.
Barbara says
Can I use coconut flour instead of almond flour?
Stacey says
Barbara, possibly you could, but it may have a coconut aftertaste.
Don says
Do you know what the temperature and time would be to do these in an airfryer rather than the oven?
Stacey says
Hi Don, I just received an air fryer for Xmas & I'm thinking it would also be 400F for the air fryer as well.
Helena says
does the melted butter in the egg make the mushrooms more crispy?
Stacey says
Yes, Helena, it does help with the crispness when baked.
Kenny says
I'm allergic to sunflower seeds can I make this without them
Stacey says
Yes, just replace with more almond flour.
Kathy A says
Wondering if I can use Pine Nuts as that is what I have. These sound delicious!
Stacey says
Kathy, possible you could use pine nuts. I'm not sure though as I can't have pine nuts.
Cassandra says
You could maybe sub the sunflower seed with ground pork rinds to keep the crispiness.
AJ says
Shelled flower seeds?
Stacey says
Raw sunflower seeds without salt or shells.
Carla says
I made these tonite with our hamburgers. The mushrooms were really good. So very healthy.Thank-you so much. They had a real nutty taste.
Stacey says
Thank you so much, Carla, for trying the recipe and your kind words.
Miriam E Taylor says
NOT RELATED TO THIS RECIPE I WILL MAKE THEM MY NEIBOUR WANTS RUBARB AND STRAWBERRY PIE WHAT CAN I USE INSTED OF SUGAR HE IS DIABETIC
Stacey says
You can use a low carb sweetener like "Swerve" or "Truvia" for a pie recipe
Courtney says
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!
Stacey says
Thank you, Courtney, for your kind words and sharing your substitution ideas with us 🙂
Dina says
Made them tonight and they are DELISH, and easy to make!
Stacey says
Thank you so much, Dina for trying the recipe and you're kind words. 🙂
Jodie-Anne says
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.
Stacey says
You can just use all almond flour. 🙂
Diane says
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.
Stacey says
Thank you so much, Diane for your kind words 🙂
nessa says
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.
Stacey says
Thank you, Nessa 🙂
Lynn says
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
Stacey says
Lyn, I have heard that it is good in the air fryer, but have not tried it yet myself.
mahasiswa baru says
Hmm, i love mushrooms
Stacey says
Thank you, Mahasis 🙂 I love mushrooms too.
Nadia says
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!!!
Stacey says
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!
Teresa says
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!
Stacey says
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.
Paige @ Where Latin Meets Lagniappe says
I LOVE fried mushrooms as appetizers, and oven frying them is such a great idea! I will definitely have to try these! Brilliant!
Stacey says
Awe, thank you Paige. I love your site <3
Chris @ SimpleFood365 says
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!
Stacey says
Awe thanks so much Chris 🙂
Wajeeha says
What an awesome idea...can't wait to try these!
Stacey says
They are a favorite at my house, Wajeeha.
Manal Obieda says
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.
Stacey says
Thank you so much Manal 🙂
Lynn | The Road to Honey says
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.
Stacey says
Thanks Lynn 🙂 You're too kind!
Arunima Das says
Love mushrooms as appetizers
and thanks for introducing to a new recipe
Stacey says
No problem Arunima, thank you for stopping by.
Whitney @ That Square Plate says
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!!
Stacey says
Awe, thank you Whitney, you are super sweet! 🙂
immaculate says
I have some leftover mushrooms from another recipe , this would be the perfect appetizer to make. They really sound delicious and heathy too!
Stacey says
Thank you for your most kind words Immaculate!:)
Kay-M says
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!
Stacey says
Hi Kay, thank you for commenting. I hope they enjoy them.
Luanne Mikolajczyk says
What is the half of sea salt a tsp. or a tbsp. Thank You!
Stacey says
Luanne, it is 1/2 tsp. Sorry that went missing.
Rebecca says
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!
Stacey says
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. 🙂
Gloria Quinlan says
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)?
Stacey says
Gloria, I think the the dry bread crumbs would work.
Beth says
Is there anything you could substitute for the egg? Allergic...
Stacey says
Beth, you can use unsweetened almond milk or other type of milk in place of egg wash.
Betsy says
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!
Stacey says
Thanks for the great tips Betsy! 🙂
Tanvi says
Perfect! I was searching for something I could use instead of egg.. gonna give it a try, they look so gooood! 🙂
Sarah says
Talk about a healthy munch on. Thanks! Love mushroom.
Stacey says
Sarah, Thank you so much for your kind words.
~ stacey
Carol says
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? 🙂
Stacey says
Carol, yes it is 1/3 cup & I don't know how that part was erased. Garlic aioli sounds awesome! 🙂
Bonnie says
I made these last night and they were delicious! Thanks for the recipe.
Stacey says
Bonnie,
Thanks for trying these and taking the time to comment. 🙂
Carolyn says
These look amazing, Stacey! Sharing today on The Low Carb Test Kitchen.
Stacey says
Thank you Carolyn 🙂
Carol says
What is the purpose of the sunflower seeds? Do you think it would work without it?
Thanks
Stacey says
Carol, I like the flavor that ground sunflower seeds adds to the breading. But you can use all almond flour also.
lia says
Thx u and very nice
Rachel says
Holy wow, these look like the tastiest thing I've seen all day!
Stacey says
Thank you Rachel 🙂
Vanessa says
One of my former favorite appetizers was fried mushrooms!! I can't wait to try this recipe!
Stacey says
🙂
Dee Kay says
Looks yummy. Is the carbcount for 1 mushroom or 9
Stacey says
Dee Kay, It is per one mushroom. I made 9, but my mushrooms were sort of on the large side.
Sharyn says
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"
Stacey says
Sharyn, welcome! I'm happy to have you here on your clean eating journey.