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 Above Post-
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,
Printable Recipe Card Below
- 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
-
- Oven Fried Broccoli Bites
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Ro says
22 May, 2019 at 12:33 amHi
What can be used as an egg substitute?
Stacey says
22 May, 2019 at 8:14 amRo, perhaps you could use almond milk instead of egg.
Bee says
19 May, 2019 at 7:07 pmThe 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
12 February, 2019 at 4:00 pmI 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
14 February, 2019 at 8:56 amThank you, Michelle, yes I agree the sunflower seeds bring much flavor and crunch!
Morgan N says
2 January, 2019 at 6:24 pmhow 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
3 January, 2019 at 10:29 amHi 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
22 December, 2018 at 9:59 amCan I use coconut flour instead of almond flour?
Stacey says
23 December, 2018 at 9:37 amBarbara, possibly you could, but it may have a coconut aftertaste.
Helena says
10 December, 2018 at 4:23 pmdoes the melted butter in the egg make the mushrooms more crispy?
Stacey says
12 December, 2018 at 9:29 amYes, Helena, it does help with the crispness when baked.
Kenny says
19 November, 2018 at 4:53 amI’m allergic to sunflower seeds can I make this without them
Stacey says
19 November, 2018 at 8:38 amYes, just replace with more almond flour.
Cassandra says
27 February, 2019 at 8:04 amYou could maybe sub the sunflower seed with ground pork rinds to keep the crispiness.
AJ says
23 June, 2018 at 6:31 amShelled flower seeds?
Stacey says
24 June, 2018 at 11:29 amRaw sunflower seeds without salt or shells.
Carla says
10 June, 2018 at 5:15 pmI 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
11 June, 2018 at 8:58 amThank you so much, Carla, for trying the recipe and your kind words.
Courtney says
17 May, 2018 at 1:44 pmthese 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
18 May, 2018 at 11:08 amThank you, Courtney, for your kind words and sharing your substitution ideas with us 🙂
Dina says
4 May, 2018 at 3:49 pmMade them tonight and they are DELISH, and easy to make!
Stacey says
6 May, 2018 at 9:35 amThank you so much, Dina for trying the recipe and you’re kind words. 🙂
Jodie-Anne says
29 March, 2018 at 4:17 pmThese 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
31 March, 2018 at 9:39 amYou can just use all almond flour. 🙂
Diane says
22 March, 2018 at 8:10 amThis 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
22 March, 2018 at 10:50 amThank you so much, Diane for your kind words 🙂
nessa says
20 March, 2018 at 3:00 pmMade 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
21 March, 2018 at 9:31 amThank you, Nessa 🙂
Lynn says
17 March, 2018 at 12:57 pmThese 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
18 March, 2018 at 9:17 amLyn, I have heard that it is good in the air fryer, but have not tried it yet myself.
mahasiswa baru says
10 December, 2017 at 11:38 pmHmm, i love mushrooms
Stacey says
13 December, 2017 at 10:41 amThank you, Mahasis 🙂 I love mushrooms too.
Nadia says
19 February, 2017 at 6:50 pmHave 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
20 February, 2017 at 9:50 amNadia, 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
6 July, 2016 at 9:10 amWow! 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
6 July, 2016 at 7:49 pmThank 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
2 November, 2015 at 2:29 amI LOVE fried mushrooms as appetizers, and oven frying them is such a great idea! I will definitely have to try these! Brilliant!
Stacey says
3 November, 2015 at 8:58 amAwe, thank you Paige. I love your site <3
Chris @ SimpleFood365 says
31 October, 2015 at 8:54 amWhat 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
31 October, 2015 at 10:03 amAwe thanks so much Chris 🙂
Wajeeha says
31 October, 2015 at 3:02 amWhat an awesome idea…can’t wait to try these!
Stacey says
31 October, 2015 at 10:04 amThey are a favorite at my house, Wajeeha.
Manal Obieda says
30 October, 2015 at 10:31 pmOh 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
31 October, 2015 at 10:05 amThank you so much Manal 🙂
Lynn | The Road to Honey says
30 October, 2015 at 6:59 amOh! 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
30 October, 2015 at 10:45 amThanks Lynn 🙂 You’re too kind!
Arunima Das says
29 October, 2015 at 9:12 pmLove mushrooms as appetizers
and thanks for introducing to a new recipe
Stacey says
30 October, 2015 at 10:45 amNo problem Arunima, thank you for stopping by.
Whitney @ That Square Plate says
29 October, 2015 at 8:51 pmSaving 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
30 October, 2015 at 10:46 amAwe, thank you Whitney, you are super sweet! 🙂
immaculate says
29 October, 2015 at 5:40 pmI have some leftover mushrooms from another recipe , this would be the perfect appetizer to make. They really sound delicious and heathy too!
Stacey says
30 October, 2015 at 10:47 amThank you for your most kind words Immaculate!:)
Kay-M says
25 October, 2015 at 2:12 pmOur 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
27 October, 2015 at 9:18 amHi Kay, thank you for commenting. I hope they enjoy them.
Luanne Mikolajczyk says
16 August, 2015 at 9:36 amWhat is the half of sea salt a tsp. or a tbsp. Thank You!
Stacey says
16 August, 2015 at 11:10 amLuanne, it is 1/2 tsp. Sorry that went missing.
Rebecca says
29 July, 2015 at 4:53 amI 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
29 July, 2015 at 3:57 pmRebecca, 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
5 July, 2015 at 3:03 pmWhat 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
5 July, 2015 at 5:47 pmGloria, I think the the dry bread crumbs would work.
Beth says
19 May, 2015 at 7:23 pmIs there anything you could substitute for the egg? Allergic…
Stacey says
21 May, 2015 at 9:44 amBeth, you can use unsweetened almond milk or other type of milk in place of egg wash.
Betsy says
19 November, 2015 at 11:28 pmStacey (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
20 November, 2015 at 9:48 amThanks for the great tips Betsy! 🙂
Tanvi says
10 July, 2018 at 2:37 pmPerfect! I was searching for something I could use instead of egg.. gonna give it a try, they look so gooood! 🙂
Sarah says
15 May, 2015 at 7:40 amTalk about a healthy munch on. Thanks! Love mushroom.
Stacey says
17 May, 2015 at 3:23 pmSarah, Thank you so much for your kind words.
~ stacey
Carol says
28 April, 2015 at 5:28 amI 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
28 April, 2015 at 11:50 amCarol, yes it is 1/3 cup & I don’t know how that part was erased. Garlic aioli sounds awesome! 🙂
Bonnie says
30 March, 2015 at 10:35 amI made these last night and they were delicious! Thanks for the recipe.
Stacey says
30 March, 2015 at 5:03 pmBonnie,
Thanks for trying these and taking the time to comment. 🙂
Carolyn says
29 March, 2015 at 7:01 amThese look amazing, Stacey! Sharing today on The Low Carb Test Kitchen.
Stacey says
29 March, 2015 at 9:16 amThank you Carolyn 🙂
Carol says
26 March, 2015 at 6:37 amWhat is the purpose of the sunflower seeds? Do you think it would work without it?
Thanks
Stacey says
27 March, 2015 at 7:07 pmCarol, I like the flavor that ground sunflower seeds adds to the breading. But you can use all almond flour also.
lia says
22 March, 2015 at 9:38 pmThx u and very nice
Rachel says
16 March, 2015 at 10:47 pmHoly wow, these look like the tastiest thing I’ve seen all day!
Stacey says
19 March, 2015 at 1:03 pmThank you Rachel 🙂
Vanessa says
16 March, 2015 at 11:02 amOne of my former favorite appetizers was fried mushrooms!! I can’t wait to try this recipe!
Stacey says
19 March, 2015 at 1:04 pm🙂
Dee Kay says
15 March, 2015 at 7:33 pmLooks yummy. Is the carbcount for 1 mushroom or 9
Stacey says
15 March, 2015 at 7:35 pmDee Kay, It is per one mushroom. I made 9, but my mushrooms were sort of on the large side.
Sharyn says
15 March, 2015 at 3:37 pmI 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
15 March, 2015 at 3:47 pmSharyn, welcome! I’m happy to have you here on your clean eating journey.