Preheat your oven to 400°F (200°C). Drizzle the avocado oil or olive oil onto a baking sheet and spread it evenly across the surface.

Gently rinse the mushrooms and pat them completely dry with paper towels or a clean kitchen towel.

Remove any dirt and trim the stems if necessary. Keeping the mushrooms dry helps the coating stick properly and encourages a crispier finish.

Place the raw, shelled sunflower seeds in a small food processor or blender.

Pulse until they reach a fine, powdery consistency. Avoid processing them for too long, as they can release their natural oils and become a paste.

Add the ground sunflower seeds, almond flour, garlic powder, sea salt, paprika, dried parsley, and optional Parmesan cheese to a medium zippered storage bag.

Seal the bag and shake well until all the ingredients are evenly combined.

In a small mixing bowl, beat the extra-large egg until smooth.

If using melted butter, allow it to cool slightly before stirring it into the beaten egg.

Dip one mushroom into the egg mixture, making sure it is coated on all sides.

Transfer the mushroom to the bag containing the seasoned almond flour mixture.

Seal the bag and gently shake until the mushroom is completely covered in the coating.

Remove the mushroom and place it on the prepared baking sheet.

Repeat with the remaining mushrooms, arranging them in a single layer with a little space between each one.

Bake the Crispy Oven Fried Garlic Mushrooms for 12–14 minutes, turning them halfway through with kitchen tongs.

The coating should begin to turn golden while the mushrooms become tender.

Switch the oven to the low broil setting and broil the mushrooms for an additional 1–2 minutes.

Watch carefully and check after the first minute to prevent the almond flour and sunflower seed coating from burning.

Remove the mushrooms from the oven and allow them to cool for a minute or two.

Serve warm with your favorite dipping sauce.