CRISPY OVEN FRIED GARLIC MUSHROOMS

TOP REVIEWS:

This is a great base recipe for a batter. You can adjust from this base to be seasoned salt-based, spicy, etc. Or just plain with maybe a little extra salt. I added a few generous shakes of cayenne pepper into the batter and an extra quarter teaspoon of salt, and served it with ranch instead of marinara. Turned out nice!

I had some old mushrooms that be needed to use asap. I bumped into this recipe. I loved the consistency of the batter, and the suggestion to dip with a pick. I loved the Panko which gave them a chewy crunch. They were such a quick and easy weekend snack. We just used with ranch, but an Aioli sauce would be great too. I will for sure add this to my go to for deep frying anything!

These were so good! I ran out of panko and finished up with flavored bread crumbs. Not sure which I like best. They made so many I froze the extras on a cookie sheet and then bagged them. I dropped them into the fryer frozen and they cooked up beautifully. Thanks for the great recipe.

OMG! I wanted some breaded mushrooms as a kind of birthday treat for myself but money was really too tight for me to get them from my favorite restaurant so I decided to try to make some. I bought a handful for about $1 and found your recipe. I WILL NEVER PAY FOR THESE AT A RESTAURANT AGAIN! The batter was quick and easy and the panko crumbs were perfect. These were as good as any I have ever had, super easy and a lot less expensive! Now I can have these anytime I want! It is so wonderful when a recipe turns out as described. I do think you should add additional seasoning, particularly salt or seasoned salt as others have. This recipe is definitely a keeper!

Best Batter! I stumbled across this recipe in hope of frying my mushrooms before they went bad. I don’t fry much and wouldn’t say I’m a great cook. But this was the easiest recipe to follow. I did ADD half a packet of Ranch Dressing Seasoning to the batter mix. The batter didn’t flake or break during any part of the process. 5 stars in my book and have already sent this recipe to my co workers. I used toothpicks during the whole process and only once I dropped them in the oil I pulled all the toothpicks out it helped with the dredging and coating process. YUMMMM

INGREDIENTS:

6-8 ounce carton mushrooms small to medium sized mushrooms
⅓ cup almond flour
⅓ cup raw sunflower seeds ground
1 tsp garlic powder
½ tsp sea salt
½ tsp paprika
¼ tsp dried parsley
1 tbsp parmesan cheese *optional omit if dairy free
1 xl egg beaten
½ tbsp butter melted * omit if dairy free
1 tbsp 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 …

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