Preheat the oven to 400°F (200°C). Spread the avocado oil or olive oil over the bottom of a baking sheet.

Rinse the mushrooms and dry them thoroughly. Set aside.

Place the raw sunflower seeds in a small food processor or blender. Pulse until they reach a fine, powdery consistency.

Add the ground sunflower seeds, almond flour, garlic powder, sea salt, paprika, dried parsley, and optional Parmesan to a large zippered food-storage bag. Seal and shake until thoroughly combined.

Beat the egg in a small bowl. If using the melted butter, whisk it into the beaten egg.

Dip one mushroom into the egg mixture, making sure the surface is coated.

Transfer the mushroom to the bag containing the almond flour mixture. Seal the bag and gently shake until the mushroom is evenly coated.

Remove the breaded mushroom and place it on the prepared baking sheet. Repeat with the remaining mushrooms.

Bake the Crispy Oven Fried Garlic Mushrooms for 12–14 minutes, carefully turning them halfway through cooking.

For extra crispiness, set the broiler to low and broil for 1–2 minutes. Watch closely and check after the first minute to prevent the coating from burning.

Remove from the oven, allow to cool slightly, and serve warm.