Crispy Keto Garlic Mushrooms (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
6-8 ounce carton mushrooms, small to medium sized
02 -
⅓ cup almond flour
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⅓ cup raw sunflower seeds, ground
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1 teaspoon garlic powder
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½ teaspoon sea salt
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½ teaspoon paprika
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¼ teaspoon dried parsley
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1 tablespoon parmesan cheese (optional, omit if dairy free)
09 -
1 xl egg, beaten
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½ tablespoon butter, melted (omit if dairy free)
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1 tablespoon avocado oil or olive oil
# Let's Cook!:
01 -
Preheat oven to 400°F, and use the avocado or olive oil to cover the bottom of a baking sheet
02 -
Rinse and dry mushrooms. Set aside
03 -
In a blender or processor, grind and pulse raw shelled sunflower seeds until a powdered texture
04 -
In a zippered storage bag add: sunflower seed powder, almond flour, garlic powder, sea salt, paprika, parsley, and optional parmesan. Close bag and shake to mix. Set aside
05 -
In a small mixing bowl, beat the xl egg or 2 regular size eggs. Add optional melted butter and mix into the egg mixture
06 -
Dip each mushroom into the egg mixture and place 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
07 -
Bake for 12 to 14 minutes, turning mushrooms 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
08 -
Remove, cool only slightly and serve warm
# Cook's Notes:
01 -
Watch carefully when broiling to avoid burning
02 -
Can be made dairy-free by omitting butter and parmesan
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Perfect for keto and low-carb diets