Start by cleaning the mushrooms gently using a damp cloth or paper towel to remove any dirt. Avoid rinsing them under running water, as mushrooms absorb moisture very quickly. Once clean, pat them completely dry with paper towels. Take your time with this step — the drier the mushrooms, the crispier the final result.

Crack the egg into a bowl and whisk it thoroughly until the yolk and white are fully combined and the mixture looks smooth and slightly frothy. This egg wash helps the coating stick evenly without becoming heavy.

In a separate bowl, combine the almond flour, grated parmesan, garlic powder, salt, and pepper. Stir well so the seasonings are evenly distributed throughout the mixture. The texture should look slightly coarse but uniform, which helps create a light, crispy coating.

Working in batches, dip each mushroom into the egg mixture, allowing any excess to drip off. Then gently roll the mushroom in the almond flour mixture until it’s lightly and evenly coated. Avoid pressing the coating on — a light touch keeps the exterior crisp rather than dense.

Arrange the coated mushrooms in a single layer on a baking sheet or in a preheated skillet, making sure there is space between each one. Drizzle or brush them lightly with oil to encourage even browning and crisping during cooking.

Cook the mushrooms until they are golden and crispy on the outside, turning them once about halfway through so all sides brown evenly. Keep the heat at medium to medium-high so they crisp without burning or steaming.

During the final minute of cooking, sprinkle the minced fresh garlic over the mushrooms and gently toss or flip them once. This timing allows the garlic to release its aroma without burning, adding a fresh, savory finish.

Remove the mushrooms from the heat and let them rest for a minute or two before serving. This brief rest helps the coating set, keeping the mushrooms crisp and easy to pick up when serving.