Crispy Oven Fried Garlic Mushrooms

14 March, 2015 by Stacey 100 Comments

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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.

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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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 (3)

Crispy Oven Fried Garlic Mushrooms are so good!

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:

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
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

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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
Hollie Smurthwaite
April 18, 2023 at 4:01 pm

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
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
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
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
Bee
May 19, 2019 at 7:07 pm

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
February 12, 2019 at 4:00 pm

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
  See Also
  Copycat Chick-fil-A Vegan Chicken Pakistani Aloo Keema (Ground Beef and Potato Curry)Best Whole Roasted Cauliflower with Gravy - Karissa's Vegan Kitchen Vegan Chicken Salad (using Soy Curls) - Planty Of Eats.
  
  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
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
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
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
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
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
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
Courtney
May 17, 2018 at 1:44 pm

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
Dina
May 04, 2018 at 3:49 pm

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
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
Diane
March 22, 2018 at 8:10 am

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
  See Also
  Sourdough Naan Flatbread - Aberle Home
nessa
March 20, 2018 at 3:00 pm

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
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
mahasiswa baru
December 10, 2017 at 11:38 pm

Hmm, i love mushrooms
Reply
- Stacey
  December 13, 2017 at 10:41 am
  
  Thank you, Mahasis 🙂 I love mushrooms too.
  Reply
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
Teresa
July 06, 2016 at 9:10 am

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
Paige @ Where Latin Meets Lagniappe
November 02, 2015 at 2:29 am

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
Chris @ SimpleFood365
October 31, 2015 at 8:54 am

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
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
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
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
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
Whitney @ That Square Plate
October 29, 2015 at 8:51 pm

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
immaculate
October 29, 2015 at 5:40 pm

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
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
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
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
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
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
Sarah
May 15, 2015 at 7:40 am

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
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
Bonnie
March 30, 2015 at 10:35 am

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
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
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
lia
March 22, 2015 at 9:38 pm

Thx u and very nice
Reply
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
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
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
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