Prepare your station: Preheat the oven to 350°F / 177°C.
Line a large, rimmed baking sheet with parchment paper or a silicone baking mat.
Prep the mushrooms: Gently break or trim the stems from the mushrooms so they are level with the caps for a stable base.
Set up the coating bowls: In a small, shallow bowl, whisk the eggs until smooth.
In a separate medium-sized bowl, whisk together the almond flour, garlic powder, paprika, and sea salt.
Coat the mushrooms: Working one at a time, dip a mushroom into the whisked egg, allowing any excess to drip off. Immediately transfer it to the flour mixture and use a fork or your dry hand to toss and press gently until it's fully coated.
Place the coated mushroom on the prepared baking sheet.
Repeat and bake: Continue with the remaining mushrooms, arranging them in a single layer to ensure they cook evenly.
Drizzle the mushrooms with the avocado oil.
Bake for 50 minutes, or until the coating is a deep golden brown and feels crisp to the touch.
Serve immediately: Remove from the oven and serve hot with honey mustard dressing for dipping, if desired. Providing toothpicks makes for easy, party-friendly serving.
