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Crispy Oven Fried Garlic Mushrooms

14 March, 2015 by Stacey 100 Comments

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Crispy Oven Fried Garlic Mushrooms

Crispy Oven Fried Garlic Mushrooms are grain-free, low carb, gluten-free breaded, and easy to make garlic mushrooms that are baked in the oven.

Crispy Oven Fried Garlic Mushrooms- Low carb , paleo, & gluten free.Pin

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.

This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission.  Disclosure & Privacy Policy.

 Watch the recipe video above

 

Scroll towards the bottom of the post for recipe and directions.

crispy oven fried garlic mushroomsPin
These are made "shake and bake" style.
crispy oven fried garlic mushroomsPin

Crispy Oven Fried Garlic Mushrooms are so good!

Crispy Oven Fried Garlic Mushrooms- Low carb , paleo, & gluten free.Pin

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:

  1. Preheat oven to 400 F, and use the avocado or olive oil to cover the bottom of a baking sheet.
  2. Rinse and dry mushrooms. Set aside
  3. In a Magic bullet type blender or processor, grind and pulse raw shelled sunflower seeds until a powdered texture.
  4. 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.
  5. In a  small mixing bowl, beat the xl egg or 2 regular size eggs. Add optional melted butter and mix into the egg mixture.
  6. 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.
  7. Repeat with each mushroom.
  8. 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

Stacey
Crazy good grain free breaded and oven fried garlic mushrooms.
4.80 from 58 votes
Print Recipe Pin Recipe
Prep Time 4 minutes mins
Cook Time 15 minutes mins
Total Time 19 minutes mins
Course Appetizer, Side Dish
Cuisine American
Servings 12
Calories 40 kcal

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

*As an Amazon Associate I earn from qualifying purchases.

Notes

*all nutritional data are estimates based on the products I used*
Yield: 9 to 12 mushrooms,  Nutritional values are calculated per each mushroom: 

Nutrition

Calories: 40kcalCarbohydrates: 2gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 126mgSodium: 126mgFiber: 1gSugar: 1g
Keyword crispy oven fried garlic mushrooms, keto fried mushrooms, low carb mushrooms
Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie
 
Stacey

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Crispy Oven Fried Garlic Mushrooms- Low carb , paleo, & gluten free.Pin
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  1. Virginia Wilson

    June 20, 2023 at 7:27 am

    I am excited to try this! Could I substitute Hemp Heart or Flax seed for sunflower seeds?

    Reply
    • Stacey

      June 20, 2023 at 9:59 am

      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.

      Reply
  2. Hollie Smurthwaite

    April 18, 2023 at 4:01 pm

    5 stars
    This recipe was so amazing, I made it two days in a row!

    Reply
    • Stacey

      April 19, 2023 at 1:32 pm

      Thank you, Hollie, for trying the recipe and for your kind words.

      Reply
  3. Vera Coupar

    February 10, 2020 at 10:10 am

    What is almond flour?

    Reply
    • Stacey

      February 11, 2020 at 8:07 am

      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.

      Reply
  4. Joefine

    September 02, 2019 at 8:46 am

    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!!

    Reply
  5. Ro

    May 22, 2019 at 12:33 am

    Hi
    What can be used as an egg substitute?

    Reply
    • Stacey

      May 22, 2019 at 8:14 am

      Ro, perhaps you could use almond milk instead of egg.

      Reply
  6. Bee

    May 19, 2019 at 7:07 pm

    3 stars
    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.

    Reply
  7. Michelle

    February 12, 2019 at 4:00 pm

    5 stars
    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.

    Reply
    • Stacey

      February 14, 2019 at 8:56 am

      Thank you, Michelle, yes I agree the sunflower seeds bring much flavor and crunch!

      Reply
    • Dixie

      May 06, 2020 at 1:40 pm

      Don’t the mushrooms go soggy

      Reply
    • Mary

      December 27, 2020 at 10:11 am

      Can you make these in an air fryer?

      Reply
      • Stacey

        December 27, 2020 at 10:52 am

        Yes, you can make these in the air fryer 🙂

        Reply
  8. Morgan N

    January 02, 2019 at 6:24 pm

    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.

    Reply
    • Stacey

      January 03, 2019 at 10:29 am

      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.

      Reply
  9. Barbara

    December 22, 2018 at 9:59 am

    Can I use coconut flour instead of almond flour?

    Reply
    • Stacey

      December 23, 2018 at 9:37 am

      Barbara, possibly you could, but it may have a coconut aftertaste.

      Reply
      • Don

        April 01, 2020 at 4:16 pm

        Do you know what the temperature and time would be to do these in an airfryer rather than the oven?

        Reply
        • Stacey

          April 02, 2020 at 9:51 am

          Hi Don, I just received an air fryer for Xmas & I'm thinking it would also be 400F for the air fryer as well.

          Reply
  10. Helena

    December 10, 2018 at 4:23 pm

    does the melted butter in the egg make the mushrooms more crispy?

    Reply
    • Stacey

      December 12, 2018 at 9:29 am

      Yes, Helena, it does help with the crispness when baked.

      Reply
  11. Kenny

    November 19, 2018 at 4:53 am

    I'm allergic to sunflower seeds can I make this without them

    Reply
    • Stacey

      November 19, 2018 at 8:38 am

      Yes, just replace with more almond flour.

      Reply
      • Kathy A

        December 08, 2020 at 8:07 am

        Wondering if I can use Pine Nuts as that is what I have. These sound delicious!

        Reply
        • Stacey

          December 08, 2020 at 11:02 am

          Kathy, possible you could use pine nuts. I'm not sure though as I can't have pine nuts.

          Reply
    • Cassandra

      February 27, 2019 at 8:04 am

      You could maybe sub the sunflower seed with ground pork rinds to keep the crispiness.

      Reply
  12. AJ

    June 23, 2018 at 6:31 am

    Shelled flower seeds?

    Reply
    • Stacey

      June 24, 2018 at 11:29 am

      Raw sunflower seeds without salt or shells.

      Reply
  13. Carla

    June 10, 2018 at 5:15 pm

    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.

    Reply
    • Stacey

      June 11, 2018 at 8:58 am

      Thank you so much, Carla, for trying the recipe and your kind words.

      Reply
      • Miriam E Taylor

        June 17, 2019 at 10:44 am

        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

        Reply
        • Stacey

          June 18, 2019 at 9:27 am

          You can use a low carb sweetener like "Swerve" or "Truvia" for a pie recipe

          Reply
  14. Courtney

    May 17, 2018 at 1:44 pm

    5 stars
    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!

    Reply
    • Stacey

      May 18, 2018 at 11:08 am

      Thank you, Courtney, for your kind words and sharing your substitution ideas with us 🙂

      Reply
  15. Dina

    May 04, 2018 at 3:49 pm

    5 stars
    Made them tonight and they are DELISH, and easy to make!

    Reply
    • Stacey

      May 06, 2018 at 9:35 am

      Thank you so much, Dina for trying the recipe and you're kind words. 🙂

      Reply
  16. Jodie-Anne

    March 29, 2018 at 4:17 pm

    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.

    Reply
    • Stacey

      March 31, 2018 at 9:39 am

      You can just use all almond flour. 🙂

      Reply
  17. Diane

    March 22, 2018 at 8:10 am

    5 stars
    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.

    Reply
    • Stacey

      March 22, 2018 at 10:50 am

      Thank you so much, Diane for your kind words 🙂

      Reply
  18. nessa

    March 20, 2018 at 3:00 pm

    5 stars
    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.

    Reply
    • Stacey

      March 21, 2018 at 9:31 am

      Thank you, Nessa 🙂

      Reply
  19. Lynn

    March 17, 2018 at 12:57 pm

    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

    Reply
    • Stacey

      March 18, 2018 at 9:17 am

      Lyn, I have heard that it is good in the air fryer, but have not tried it yet myself.

      Reply
  20. mahasiswa baru

    December 10, 2017 at 11:38 pm

    5 stars
    Hmm, i love mushrooms

    Reply
    • Stacey

      December 13, 2017 at 10:41 am

      Thank you, Mahasis 🙂 I love mushrooms too.

      Reply
  21. Nadia

    February 19, 2017 at 6:50 pm

    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!!!

    Reply
    • Stacey

      February 20, 2017 at 9:50 am

      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!

      Reply
  22. Teresa

    July 06, 2016 at 9:10 am

    5 stars
    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!

    Reply
    • Stacey

      July 06, 2016 at 7:49 pm

      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.

      Reply
  23. Paige @ Where Latin Meets Lagniappe

    November 02, 2015 at 2:29 am

    5 stars
    I LOVE fried mushrooms as appetizers, and oven frying them is such a great idea! I will definitely have to try these! Brilliant!

    Reply
    • Stacey

      November 03, 2015 at 8:58 am

      Awe, thank you Paige. I love your site <3

      Reply
  24. Chris @ SimpleFood365

    October 31, 2015 at 8:54 am

    5 stars
    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!

    Reply
    • Stacey

      October 31, 2015 at 10:03 am

      Awe thanks so much Chris 🙂

      Reply
  25. Wajeeha

    October 31, 2015 at 3:02 am

    What an awesome idea...can't wait to try these!

    Reply
    • Stacey

      October 31, 2015 at 10:04 am

      They are a favorite at my house, Wajeeha.

      Reply
  26. Manal Obieda

    October 30, 2015 at 10:31 pm

    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.

    Reply
    • Stacey

      October 31, 2015 at 10:05 am

      Thank you so much Manal 🙂

      Reply
  27. Lynn | The Road to Honey

    October 30, 2015 at 6:59 am

    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.

    Reply
    • Stacey

      October 30, 2015 at 10:45 am

      Thanks Lynn 🙂 You're too kind!

      Reply
  28. Arunima Das

    October 29, 2015 at 9:12 pm

    Love mushrooms as appetizers
    and thanks for introducing to a new recipe

    Reply
    • Stacey

      October 30, 2015 at 10:45 am

      No problem Arunima, thank you for stopping by.

      Reply
  29. Whitney @ That Square Plate

    October 29, 2015 at 8:51 pm

    5 stars
    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!!

    Reply
    • Stacey

      October 30, 2015 at 10:46 am

      Awe, thank you Whitney, you are super sweet! 🙂

      Reply
  30. immaculate

    October 29, 2015 at 5:40 pm

    5 stars
    I have some leftover mushrooms from another recipe , this would be the perfect appetizer to make. They really sound delicious and heathy too!

    Reply
    • Stacey

      October 30, 2015 at 10:47 am

      Thank you for your most kind words Immaculate!:)

      Reply
  31. Kay-M

    October 25, 2015 at 2:12 pm

    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!

    Reply
    • Stacey

      October 27, 2015 at 9:18 am

      Hi Kay, thank you for commenting. I hope they enjoy them.

      Reply
  32. Luanne Mikolajczyk

    August 16, 2015 at 9:36 am

    What is the half of sea salt a tsp. or a tbsp. Thank You!

    Reply
    • Stacey

      August 16, 2015 at 11:10 am

      Luanne, it is 1/2 tsp. Sorry that went missing.

      Reply
  33. Rebecca

    July 29, 2015 at 4:53 am

    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!

    Reply
    • Stacey

      July 29, 2015 at 3:57 pm

      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. 🙂

      Reply
  34. Gloria Quinlan

    July 05, 2015 at 3:03 pm

    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)?

    Reply
    • Stacey

      July 05, 2015 at 5:47 pm

      Gloria, I think the the dry bread crumbs would work.

      Reply
  35. Beth

    May 19, 2015 at 7:23 pm

    Is there anything you could substitute for the egg? Allergic...

    Reply
    • Stacey

      May 21, 2015 at 9:44 am

      Beth, you can use unsweetened almond milk or other type of milk in place of egg wash.

      Reply
      • Betsy

        November 19, 2015 at 11:28 pm

        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!

        Reply
        • Stacey

          November 20, 2015 at 9:48 am

          Thanks for the great tips Betsy! 🙂

          Reply
      • Tanvi

        July 10, 2018 at 2:37 pm

        Perfect! I was searching for something I could use instead of egg.. gonna give it a try, they look so gooood! 🙂

        Reply
  36. Sarah

    May 15, 2015 at 7:40 am

    5 stars
    Talk about a healthy munch on. Thanks! Love mushroom.

    Reply
    • Stacey

      May 17, 2015 at 3:23 pm

      Sarah, Thank you so much for your kind words.
      ~ stacey

      Reply
  37. Carol

    April 28, 2015 at 5:28 am

    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? 🙂

    Reply
    • Stacey

      April 28, 2015 at 11:50 am

      Carol, yes it is 1/3 cup & I don't know how that part was erased. Garlic aioli sounds awesome! 🙂

      Reply
  38. Bonnie

    March 30, 2015 at 10:35 am

    5 stars
    I made these last night and they were delicious! Thanks for the recipe.

    Reply
    • Stacey

      March 30, 2015 at 5:03 pm

      Bonnie,
      Thanks for trying these and taking the time to comment. 🙂

      Reply
  39. Carolyn

    March 29, 2015 at 7:01 am

    These look amazing, Stacey! Sharing today on The Low Carb Test Kitchen.

    Reply
    • Stacey

      March 29, 2015 at 9:16 am

      Thank you Carolyn 🙂

      Reply
  40. Carol

    March 26, 2015 at 6:37 am

    What is the purpose of the sunflower seeds? Do you think it would work without it?

    Thanks

    Reply
    • Stacey

      March 27, 2015 at 7:07 pm

      Carol, I like the flavor that ground sunflower seeds adds to the breading. But you can use all almond flour also.

      Reply
  41. lia

    March 22, 2015 at 9:38 pm

    Thx u and very nice

    Reply
  42. Rachel

    March 16, 2015 at 10:47 pm

    Holy wow, these look like the tastiest thing I've seen all day!

    Reply
    • Stacey

      March 19, 2015 at 1:03 pm

      Thank you Rachel 🙂

      Reply
  43. Vanessa

    March 16, 2015 at 11:02 am

    One of my former favorite appetizers was fried mushrooms!! I can't wait to try this recipe!

    Reply
    • Stacey

      March 19, 2015 at 1:04 pm

      🙂

      Reply
  44. Dee Kay

    March 15, 2015 at 7:33 pm

    Looks yummy. Is the carbcount for 1 mushroom or 9

    Reply
    • Stacey

      March 15, 2015 at 7:35 pm

      Dee Kay, It is per one mushroom. I made 9, but my mushrooms were sort of on the large side.

      Reply
  45. Sharyn

    March 15, 2015 at 3:37 pm

    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"

    Reply
    • Stacey

      March 15, 2015 at 3:47 pm

      Sharyn, welcome! I'm happy to have you here on your clean eating journey.

      Reply

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