These mushrooms are sans grain breaded and prepared in the stove "Shake and Bake" style, which I can't state that express without thinking about the film "Talladega Nights", (so entertaining). My better half flippantly inquired as to whether there was break in these on the grounds that he couldn't quit eating them.
I am upbeat to serve these as starters, snacks or as a great side dish. On the off chance that you are going back and forth about attempting these, at that point get off the fence quickly and attempt them. Except if, obviously, you detest mushrooms (how they develop them and so forth). In any case, all things being equal, make them for somebody you adore that likes mushrooms. They will be interminably appreciative.
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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
- 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.
- Visit bit.ly/2FP144O for full instructions.
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