RISPY OVEN FRIED GARLIC MUSHROOMS

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.

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.

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

 

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

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 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

Crispy Oven Fried Garlic Mushrooms, grain free, low carb, and simply delicious
Crispy Oven Fried Garlic Mushrooms
Prep Time
4 mins
Cook Time
15 mins
Total Time
19 mins
Crazy good grain free breaded and oven fried garlic mushrooms.
Course: gluten free, grain free, low carb, paleo, primal
Cuisine: appetizers, snacks
Servings
Calories40 kcal
AuthorStacey
Ingredients
  • 6-8 ounce carton mushrooms small to medium sized mushrooms
  •  cup almond flour
  •  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
Instructions
  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 more crisp. Check at one minute to see if browning. * careful not to burn. Remove, cool only slightly and serve warm.
Recipe Notes

*all nutritional data are estimates based on the products I used*

Yield: 9 to 12 mushrooms,  Nutritional values are calculated per each mushroom:

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