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 - Beauty and the Foodie (1) Crispy Oven Fried Garlic Mushrooms - Beauty and the Foodie (1)](https://i0.wp.com/beautyandthefoodie.com/wp-content/uploads/2015/03/Oven-Fried-Garlic-Mushrooms-002-med-cp.jpg)
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 - Beauty and the Foodie (2) Crispy Oven Fried Garlic Mushrooms - Beauty and the Foodie (2)](https://i0.wp.com/beautyandthefoodie.com/wp-content/uploads/2015/03/Oven-Fried-Garlic-Mushrooms-prep21-300x200.jpg)
![Crispy Oven Fried Garlic Mushrooms - Beauty and the Foodie (3) Crispy Oven Fried Garlic Mushrooms - Beauty and the Foodie (3)](https://i0.wp.com/beautyandthefoodie.com/wp-content/uploads/2015/03/Oven-Fried-Garlic-Mushrooms-prep3-300x200.jpg)
Crispy Oven Fried Garlic Mushrooms are so good!
![Crispy Oven Fried Garlic Mushrooms - Beauty and the Foodie (4) Crispy Oven Fried Garlic Mushrooms - Beauty and the Foodie (4)](https://i0.wp.com/beautyandthefoodie.com/wp-content/uploads/2015/03/Oven-Fried-Garlic-Mushrooms-015-cp.jpg)
Crispy Oven Fried Garlic Mushrooms:
Ingredients:
- 1 carton mushrooms, 6 to 8 ounce, small to medium-sized mushrooms
- â…“ cup almond flour
- â…“ 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
Stacey
Crazy good grain free breaded and oven fried garlic mushrooms.
4.78 from 67 votes
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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
- â…“ cup almond flour
- â…“ 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
*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
![Crispy Oven Fried Garlic Mushrooms - Beauty and the Foodie (6) Crispy Oven Fried Garlic Mushrooms - Beauty and the Foodie (6)](https://i0.wp.com/beautyandthefoodie.com/wp-content/uploads/2014/12/Untitled.png-signiture.png)
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![Crispy Oven Fried Garlic Mushrooms - Beauty and the Foodie (11) Crispy Oven Fried Garlic Mushrooms - Beauty and the Foodie (11)](https://i0.wp.com/beautyandthefoodie.com/wp-content/uploads/2015/03/Crispy-Oven-Fried-Garlic-Mushrooms-collage-cp1.jpg)
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Reader Interactions
Comments
Virginia Wilson
I am excited to try this! Could I substitute Hemp Heart or Flax seed for sunflower seeds?
Reply
Stacey
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
Hollie Smurthwaite
This recipe was so amazing, I made it two days in a row!Reply
Stacey
Thank you, Hollie, for trying the recipe and for your kind words.
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Vera Coupar
What is almond flour?
Reply
Stacey
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
Joefine
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
Ro
Hi
What can be used as an egg substitute?Reply
Stacey
Ro, perhaps you could use almond milk instead of egg.
Reply
Bee
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
Michelle
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
Thank you, Michelle, yes I agree the sunflower seeds bring much flavor and crunch!
Dixie
Don’t the mushrooms go soggy
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Mary
Can you make these in an air fryer?
Reply
Stacey
Yes, you can make these in the air fryer 🙂
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Morgan N
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
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
Barbara
Can I use coconut flour instead of almond flour?
Reply
Stacey
Barbara, possibly you could, but it may have a coconut aftertaste.
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Don
Do you know what the temperature and time would be to do these in an airfryer rather than the oven?
Reply
Stacey
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
Helena
does the melted butter in the egg make the mushrooms more crispy?
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Stacey
Yes, Helena, it does help with the crispness when baked.
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Kenny
I'm allergic to sunflower seeds can I make this without them
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Stacey
Yes, just replace with more almond flour.
Reply
Kathy A
Wondering if I can use Pine Nuts as that is what I have. These sound delicious!
Reply
Stacey
Kathy, possible you could use pine nuts. I'm not sure though as I can't have pine nuts.
Reply
Cassandra
You could maybe sub the sunflower seed with ground pork rinds to keep the crispiness.
Reply
AJ
Shelled flower seeds?
Reply
Stacey
Raw sunflower seeds without salt or shells.
Reply
Carla
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
Thank you so much, Carla, for trying the recipe and your kind words.
Reply
Miriam E Taylor
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
You can use a low carb sweetener like "Swerve" or "Truvia" for a pie recipe
Reply
Courtney
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
Thank you, Courtney, for your kind words and sharing your substitution ideas with us 🙂
Reply
Dina
Made them tonight and they are DELISH, and easy to make!Reply
Stacey
Thank you so much, Dina for trying the recipe and you're kind words. 🙂
Reply
Jodie-Anne
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
You can just use all almond flour. 🙂
Reply
Diane
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
Thank you so much, Diane for your kind words 🙂
Reply
nessa
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
Thank you, Nessa 🙂
Reply
Lynn
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
Lyn, I have heard that it is good in the air fryer, but have not tried it yet myself.
Reply
mahasiswa baru
Hmm, i love mushroomsReply
Stacey
Thank you, Mahasis 🙂 I love mushrooms too.
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Nadia
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
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
Teresa
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
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
Paige @ Where Latin Meets Lagniappe
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
Awe, thank you Paige. I love your site <3
Reply
Chris @ SimpleFood365
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
Awe thanks so much Chris 🙂
Reply
Wajeeha
What an awesome idea...can't wait to try these!
Reply
Stacey
They are a favorite at my house, Wajeeha.
Reply
Manal Obieda
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
Thank you so much Manal 🙂
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Lynn | The Road to Honey
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
Thanks Lynn 🙂 You're too kind!
Reply
Arunima Das
Love mushrooms as appetizers
and thanks for introducing to a new recipeReply
Stacey
No problem Arunima, thank you for stopping by.
Reply
Whitney @ That Square Plate
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
Awe, thank you Whitney, you are super sweet! 🙂
Reply
immaculate
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
Thank you for your most kind words Immaculate!:)
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Kay-M
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
Hi Kay, thank you for commenting. I hope they enjoy them.
Reply
Luanne Mikolajczyk
What is the half of sea salt a tsp. or a tbsp. Thank You!
Reply
Stacey
Luanne, it is 1/2 tsp. Sorry that went missing.
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Rebecca
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
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. 🙂
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Gloria Quinlan
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
Gloria, I think the the dry bread crumbs would work.
Reply
Beth
Is there anything you could substitute for the egg? Allergic...
Reply
Stacey
Beth, you can use unsweetened almond milk or other type of milk in place of egg wash.
Reply
Betsy
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
Thanks for the great tips Betsy! 🙂
Reply
Tanvi
Perfect! I was searching for something I could use instead of egg.. gonna give it a try, they look so gooood! 🙂
Reply
Sarah
Talk about a healthy munch on. Thanks! Love mushroom.Reply
Stacey
Sarah, Thank you so much for your kind words.
~ staceyReply
Carol
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
Carol, yes it is 1/3 cup & I don't know how that part was erased. Garlic aioli sounds awesome! 🙂
Reply
Bonnie
I made these last night and they were delicious! Thanks for the recipe.Reply
Stacey
Bonnie,
Thanks for trying these and taking the time to comment. 🙂Reply
Carolyn
These look amazing, Stacey! Sharing today on The Low Carb Test Kitchen.
Reply
Stacey
Thank you Carolyn 🙂
Reply
Carol
What is the purpose of the sunflower seeds? Do you think it would work without it?
Thanks
Reply
Stacey
Carol, I like the flavor that ground sunflower seeds adds to the breading. But you can use all almond flour also.
Reply
lia
Thx u and very nice
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Rachel
Holy wow, these look like the tastiest thing I've seen all day!
Reply
Stacey
Thank you Rachel 🙂
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Vanessa
One of my former favorite appetizers was fried mushrooms!! I can't wait to try this recipe!
Reply
Stacey
🙂
Reply
Dee Kay
Looks yummy. Is the carbcount for 1 mushroom or 9
Reply
Stacey
Dee Kay, It is per one mushroom. I made 9, but my mushrooms were sort of on the large side.
Reply
Sharyn
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
Sharyn, welcome! I'm happy to have you here on your clean eating journey.
Reply
4.78 from 67 votes (52 ratings without comment)
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