OVEN FRIED GARLIC MUSHROOMS – Tender, flavorful, and easy to prepare, these Oven Fried Garlic Mushrooms make a healthy side dish or appetizer in under 25 minutes.
If you want a quick, low-calorie, low-carb side or appetizer, these Oven Fried Garlic Mushrooms are an excellent choice. They come together fast and deliver satisfying crunch and rich garlic flavor without deep frying.
Mushrooms pair wonderfully with garlic, sunflower seeds and Parmesan. The coating blends garlic powder, ground sunflower seeds and Parmesan for a nutty, savory crust that crisps up in the oven. Because mushrooms are available year-round and cook quickly, this recipe is perfect for busy weeknights and is often a hit with kids. As they bake, the mushrooms baste in their own juices, staying juicy inside while developing a golden, crispy exterior. Serve them warm with your favorite dip, such as ranch or a simple yogurt-based sauce.
While deep-fried mushrooms have their appeal, this baked version is a lighter alternative that still delivers texture and flavor. The result is a crisp, well-seasoned bite that’s easy to make and easy to clean up. If you enjoy mushrooms, this recipe is a flavorful, healthier option that’s likely to become a go-to.
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- 8–10 ounces whole, medium-sized portobello or button mushrooms
- 1/3 cup almond flour or all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- 1/2 cup raw shelled sunflower seeds, ground
- 1/2 teaspoon dried parsley
- 1 tablespoon grated Parmesan cheese
- 2 eggs, beaten
- 1/2 tablespoon butter, melted
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- Wipe the mushrooms clean with a damp cloth or paper towel and pat dry.
- In a blender or food processor, pulse the raw sunflower seeds until they reach a coarse powder.
- In a shallow bowl, combine the ground sunflower seeds, flour, sea salt, garlic powder, paprika, dried parsley and Parmesan.
- In a small bowl, whisk together the beaten eggs and melted butter.
- Dip each mushroom into the egg mixture, then coat thoroughly in the sunflower-seed and flour mixture. Place coated mushrooms on the prepared baking sheet.
- Repeat with the remaining mushrooms, spacing them evenly on the sheet.
- Bake for 7–8 minutes, carefully turn each mushroom, then bake another 7–8 minutes or until the coating is crispy and golden brown.
- Serve warm with your preferred dipping sauce.
