CRISPY OVEN FRIED GARLIC MUSHROOMS

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.

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

Directions :

1. Preheat oven to 400 F, and use the avocado or olive oil to cover the bottom of a baking sheet.
2. Rinse and dry mushrooms. Set aside
3. In a Magic bullet type blender or processor, grind and pulse raw shelled sunflower seeds until a powdered texture.
4. 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.
5. In a small mixing bowl, beat the xl egg or 2 regular size eggs. Add optional melted butter and mix into the egg mixture.
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For full recipes : beautyandthefoodie.com.

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