Preheat your oven to 400°F (200°C) and grease a baking sheet with avocado oil or olive oil.

Rinse mushrooms under cold water, pat dry thoroughly with paper towels.

In a blender, grind raw sunflower seeds into a fine powder, then transfer to a zippered bag.

In the zippered bag, add almond flour, garlic powder, sea salt, paprika, dried parsley, and optional parmesan cheese. Seal and shake to combine.

In a mixing bowl, beat an egg until smooth, optionally adding melted butter.

Dip each mushroom into the egg mixture, allow excess to drip, then place in the bag with the breading mix. Seal and shake to coat.

Arrange the coated mushrooms in a single layer on the greased baking sheet, ensuring they are spaced apart.

Bake for 12-14 minutes, flipping halfway through, until golden brown and crispy.

Allow mushrooms to cool slightly on the baking sheet before serving.