Crunchy Oven Garlic Mushrooms (Print Version)
# Ingredients:
01 -
One package (6-8 oz) fresh mushrooms, small to medium size
02 -
⅓ cup finely ground almonds
03 -
⅓ cup pulverized sunflower kernels
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1 teaspoon powdered garlic
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½ teaspoon fine sea salt
06 -
½ teaspoon sweet paprika
07 -
¼ teaspoon crumbled parsley flakes
08 -
1 tablespoon grated parm cheese (skip if wanted)
09 -
1 extra large egg, whisked
10 -
½ tablespoon melted butter (can omit)
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1 tablespoon oil (avocado or olive)
12 -
1 quart sealable plastic bag
# Instructions:
01 -
Set your oven to 400°F (200°C), then brush the baking tray with avocado or olive oil.
02 -
Wash mushrooms and pat them completely dry with paper towels. Put aside.
03 -
Whizz the sunflower seeds in a blender until they're finely ground.
04 -
Dump the ground seeds, almond meal, powdered garlic, sea salt, paprika, parsley, and parm (if using) into the plastic bag. Seal it and shake well. Set it aside.
05 -
Whisk the jumbo egg (or 2 normal eggs) in a bowl. Stir in melted butter if you're using it.
06 -
Dunk each mushroom in egg, then drop it in the bag with seasonings. Seal and shake to cover completely. Place on oiled tray.
07 -
Pop in oven for 12-14 minutes, flipping them halfway with tongs.
08 -
Switch to low broil for a minute or two until they're nice and crispy. Watch closely so they don't burn. Let cool a bit before serving warm.
# Notes:
01 -
Eat these right away for the best crunch and flavor.
02 -
Want dairy-free? Just skip the cheese and butter.