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These oven-baked crunchy garlic mushrooms turn regular fungi into an irresistible snack that's better than what you'd get at fancy eateries. The mix of almond flour with sunflower seeds gives you that perfect crunch while keeping the inside juicy and tender. You won't believe they aren't deep-fried – they're that good without all the guilt.
I came up with this dish when I was hunting for healthier versions of my favorite restaurant starters. At first my family wasn't sure about them, but now these mushrooms get gobbled up in seconds whenever I serve them at get-togethers.
Ingredients
- Small to medium mushrooms: From a 6-8 ounce package, picked for their snackable size and sturdiness when cooked
- Almond flour: Creates a fantastic gluten-free coating base with light nutty hints
- Raw sunflower seeds: Once ground, they add amazing crunch and pack in more nutrients
- Garlic powder: Gives the coating a rich, savory kick that works wonders with mushrooms
- Sea salt: Brings out all the tasty elements in the coating
- Paprika: Adds subtle heat and a lovely reddish tint to your finished snacks
- Dried parsley: Gives a hint of herb flavor and makes them look prettier
- Parmesan cheese (optional): Brings savory depth but you can skip it for dairy-free needs
- Extra large egg: Works as the glue that makes the coating stick perfectly
- Butter (melted, optional): Makes the coating more flavorful but isn't needed for dairy-free versions
- Avocado or olive oil: The key to getting that beautiful golden crunch outside
Step-by-Step Instructions
- Set Up Your Oven:
- Get your oven going at 400°F and pour enough avocado or olive oil to thoroughly coat your baking sheet bottom. Spread it around evenly so everything crisps up the same way and nothing sticks.
- Wash Your Mushrooms:
- Give the mushrooms a good rinse under cool water to get rid of any grit. Then dry them completely with paper towels. They won't get crispy if they're wet, so make sure they're really dry.
- Grind Up Sunflower Seeds:
- Toss your raw sunflower seeds into a small blender or food processor. Hit the pulse button several times until you've got something that looks like flour. Don't go too far or you'll end up with sunflower butter instead!
- Mix Your Coating:
- Put your ground seeds, almond flour, garlic powder, sea salt, paprika, dried parsley, and parmesan (if using) into a zip-top bag. Close it up and shake it around until everything's mixed together. This makes coating the mushrooms super easy.
- Make Your Egg Mix:
- Crack your extra large egg into a small bowl and beat it well. If you're using butter, mix in the melted butter until it's all combined. This helps the coating grab onto the mushrooms.
- Cover The Mushrooms:
- Take each mushroom, dunk it in the egg mixture, then drop it in the bag with your coating. Seal it and give a gentle shake until the mushroom is totally covered. Pull it out carefully and put it on your oiled pan, leaving space between mushrooms.
- Cook Them Just Right:
- Bake for about 12-14 minutes total, flipping each mushroom halfway through with tongs so both sides get brown. For extra crispiness, switch to low broil for the last minute or two, but watch them closely so they don't burn.
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The star player in this dish has to be the crushed sunflower seeds. I stumbled on this trick completely by chance while trying to make nut-free coatings, and it gives such an amazing crunch that everyone asks about. The slight nuttiness goes so well with the earthy mushroom flavor.
Prep Ahead Suggestions
You can get these crunchy mushrooms ready several hours before your party. Just follow all the steps through coating them, set them on your baking sheet and stick them in the fridge uncovered for up to 4 hours. When guests arrive, just pop them in your hot oven. They might get a bit damp in the fridge, but they'll still crisp up nicely in the oven.
Tasty Combinations
These garlic mushrooms work great as a starter but can easily fit into a bigger meal too. Put them next to some grilled chicken or steak for a complete low-carb dinner. They go with almost anything as a side dish. For dipping, try some garlic mayo, ranch, or even tomato sauce if you like that classic combo with fried mushrooms.
Fixing Common Issues
If your mushrooms aren't getting crunchy enough, a few things might be going wrong. First, check that your mushrooms are totally dry before coating them. Any water will make steam instead of crispiness. Next, make sure your oven is fully heated to 400°F before the mushrooms go in. Last, don't crowd too many on one pan since that traps moisture and keeps them from getting crispy.
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What you'll get? Golden brown mushrooms with a satisfying crunch you'll want again and again.
Frequently Asked Questions
- → Can I make these mushrooms dairy-free?
Absolutely! Just skip the parmesan and melted butter when making them. You'll still get tons of flavor and crunch from the almond flour and sunflower seed mix without any dairy at all.
- → What type of mushrooms work best for this dish?
Small to medium button mushrooms are your best bet as they keep their shape and are the perfect bite size. You can also try cremini mushrooms if you want a bit more earthy taste.
- → Can I prepare these mushrooms ahead of time?
You can coat the mushrooms a few hours early and keep them in the fridge, but they'll be crunchiest if you bake them right before you eat. They tend to get softer as they sit around.
- → What can I serve with these crispy garlic mushrooms?
These mushrooms are great on their own or with dips like aioli, ranch, or tomato sauce. They also go really well next to grilled meat or as part of a veggie meal.
- → Can I use a different flour instead of almond flour?
Sure, you can swap in coconut flour or another gluten-free mix, but it might change the taste and feel a bit. If you don't need gluten-free, regular breadcrumbs work fine too.
- → Why do you use ground sunflower seeds in the coating?
Ground sunflower seeds give you extra crunch and a nice nutty flavor that goes great with mushrooms. They help make that perfect crispy outside without using regular breadcrumbs.