6–8 ounce carton mushrooms (small to medium-sized mushrooms)

⅓ cup almond flour

⅓ cup raw sunflower seeds (ground)

1 teaspoon garlic powder

½ teaspoon sea salt

½ teaspoon paprika

¼ teaspoon dried parsley

1 tablespoon Parmesan cheese (optional, omit if dairy-free)

1 extra-large egg (beaten)

½ tablespoon butter (melted, omit if dairy-free)

1 tablespoon avocado oil or olive oil (for greasing the baking sheet)

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Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with avocado or olive oil to prevent sticking.
Rinse the mushrooms and dry them thoroughly before setting them aside.
In a blender or food processor, pulse the raw shelled sunflower seeds until they have a powdered texture.
In a zippered storage bag, add the ground sunflower seeds, almond flour, garlic powder, sea salt, paprika, parsley, and optional Parmesan cheese. Close the bag and shake to mix the ingredients evenly.
In a small mixing bowl, beat the extra-large egg (or two regular-sized eggs). Stir in the melted butter, if using.
Dip each mushroom into the egg mixture, then place it into the zippered bag with the breading mixture. Close the bag and shake until the mushroom is evenly coated.
Arrange the breaded mushrooms on the prepared baking sheet.
Bake for 12-14 minutes, turning the mushrooms halfway through using tongs.
Once the mushrooms are golden, turn the broiler on low for 1-2 minutes to crisp up the coating. Be sure to check them after one minute to prevent burning.
Remove from the oven, let cool slightly, and serve warm.

For a dairy-free option, omit the Parmesan cheese and butter.
For a spicier kick, add cayenne pepper or red pepper flakes to the breading mixture.
If making ahead, bread the mushrooms, store them in the fridge, and bake when ready to serve.
To store, place any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for the best texture.
If using frozen mushrooms, they might release excess moisture, which can affect crispiness.
These mushrooms can be frozen after baking and stored for up to 2 months.