Obsessed with Pickles? You’ll Love My Dill Pickle Tuna Salad

Obsessed with Pickles? You’ll Love My Dill Pickle Tuna Salad

Stop what you’re doing. This is not your average tuna salad. Pickle lovers, this one’s for you.


This creamy, crunchy tuna salad is packed with tangy flavor from chopped pickles, lemon juice, and a mayo-yogurt dressing that hits all the right notes.


Want to take it even further? Add a sprinkle of Trader Joe’s Dill Pickle Seasoning recipe for an extra dill-icious twist.
High in protein and perfect for meal prep, sandwiches, or scooping onto crackers—this is the tuna salad you’ll want to make on repeat.

Tuna salad with dill pickles on a blue plate with crackers

Three Reasons Why I Love This Dill Pickle Tuna Salad

Canned tuna is a pantry staple in my house. Having cans of tuna on hand is one of the easiest ways to whip up a high-protein, nutritious meal. This easy recipe comes together in under 5 minutes, and there are endless ways to make it. Lately, I’ve been loving this dill pickle-inspired version with a creamy mayo-yogurt base and a sprinkle of Trader Joe’s Pickle Seasoning for extra tangy flavor.

  1. High in Protein: This recipe makes it easy to hit your protein goals. Enjoy it in a sandwich, wrap, or with crackers for a quick and satisfying meal.

  2. Quick and Customizable: Just chop, mix, and you’re done. It’s a 5-minute recipe that’s flexible and fun to tweak depending on your mood or what you have on hand.

  3. Perfect for Meal Prep: I like to make a big batch and store it in the fridge for easy lunches. It keeps well and gets even more flavorful after a day or two.

Tools You’ll Need

  • Large bowl: For mixing everything together.

  • Small bowl: To quickly whisk up your sauce.

  • Measuring cups and spoons: For seasoning and sauce ingredients.

  • Rubber spatula: Makes mixing easy without breaking up the tuna too much.

ingredients for dill pickle tuna salad

Ingredients for Easy Dill Pickle Tuna Salad Recipe

Here are the ingredients in this creamy, crunchy salad—and what each one brings to the dish:

  • Canned Tuna (in water or olive oil): A convenient, high-protein base that’s affordable and packed with omega-3s.

  • Celery (diced): A classic tuna salad add-in for crunch and fresh, clean flavor.

  • Red Onion (finely chopped): Adds sharpness and color. Tip: Soak in water for 5–10 minutes to mellow out the bite if desired.

  • Pickles (diced): Crunchy, salty, and briny. They add texture and that signature dill pickle punch.
  • Sea Salt: Enhances flavor. Start with a pinch and adjust to taste, especially if your pickles are salty.

 

Dressing

  • Dill Pickle Juice: A splash brings the whole salad to life with a bold, zippy finish.

  • Lemon Juice: Brightens the salad and balances out the richness of the mayo.

  • Dijon Mustard: Adds a subtle kick and depth without overpowering the dill flavor.

  • Regular Mayo: Classic, creamy base that binds everything together.

  • Optional – Pickle Seasoning Blend (like Trader Joe’s): Adds even more tangy, herby dill flavor. The amount of pickle flavor is totally up to you.

Two images showing the process of making dill pickle tuna salad: ingredients in a bowl with dressing being poured, followed by the fully mixed, creamy salad.

How to Make This Dill Pickle Tuna Salad

Once you prep your ingredients, this recipe only has 2 steps!

Prep your ingredients: Chop the veggies and drain your tuna.

  1. Mix the sauce: In a small bowl, stir together the dill pickle seasoning, lemon juice, pickle juice, and salt.

  2. Combine and taste: Add everything to a large bowl and mix well. Taste and adjust with more lemon, salt, or pickles to make it your own.

plate of pickles with fresh dill

More Ingredient Add-Ins & Swaps

Mix it up with these optional touches to make this tuna salad your own:

  • More Pickles: Can’t get enough? Add extra chopped pickles or a spoonful of dill pickle relish for even more tang and texture.

  • Trader Joe’s Dill Pickle Seasoning or make your own!
  • Red Bell Peppers: A pop of color and natural sweetness that pairs well with the briny flavors.

  • Drizzle of Olive Oil: Adds richness, healthy fats, and a silky finish—especially nice if you’re using tuna packed in water.

  • Garlic Powder: A quick way to boost savory depth without chopping anything extra.

  • Fresh Herbs (Dill, Parsley, Chives, or Green Onions): Add brightness, flavor, and a little visual flair.

  • Plain Greek Yogurt or More Mayo: Want it creamier? Stir in 1–2 tablespoons at a time until it’s just right.

    Tuna salad with dill pickles on a blue plate, being spooned onto a cracker for serving.

Easy Meal Prep Tips

This is one of my go-to Sunday meal prep recipes. It takes just minutes to make and keeps well for 3–4 days in an airtight container in the fridge.

Tip: Easily double or triple the batch if you’re feeding a crowd or want lunches ready for the week.

How to Serve This Tasty Tuna Salad

  • With crackers: For a quick protein snack or light lunch.

  • On a bed of lettuce: Think tuna salad lettuce cups!

  • In a wrap, in pita bread, or a sandwich: Cold and crunchy between two slices of wheat bread, or…

    • Tuna melt style: Serve it open face on a slice of bread with melted American or cheddar cheese.

  • Over rice: My favorite way! Serve it warm or cold with chopped pickles and sauerkraut for a tangy twist.

Bowl of dill pickle tuna pasta salad held by the recipe author, showcasing a creamy, colorful mix of pasta, tuna, and chopped pickles.

Craving Something Heartier? Try My Protein Pasta Salad

If you love this Dill Pickle Tuna Salad but want something a little more filling, I’ve got you. My Protein Pasta Dill Pickle Tuna Salad combines everything you love about classic tuna salad! It has a creamy dressing, crunchy veggies, and bright pickle flavor, with the added bonus of high-protein pasta to make it a more complete meal.

Store it in an air-tight container and it’s perfect for meal prep and meal planning, potlucks, or whenever you want a satisfying lunch that doesn’t skimp on flavor or nutrition.

 Recipe Coming SOON!

Optional but Delicious: A DIY Dill Pickle Seasoning Blend

Trader Joe’s makes a seasonal Dill Pickle Seasoning! But if it’s out of season or sold out, you’ll want to keep this recipe on repeat year-round.

Try making your own DIY dill pickle seasoning blend at home. It’s simple, customizable, and made with pantry staples.

DIY Dill Pickle Seasoning Blend:
Mix together the following ingredients in a small jar or spice container:

  • 1 tablespoon dried dill

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon dried parsley

  • 1 teaspoon True Lemon –True Lemon is a non-GMO, shelf-stable powder made from real lemon juice and peel. One packet adds a clean, citrusy punch that works great in seasoning blends.

  • ½ teaspoon sugar

  • ½ teaspoon kosher salt

  • ¼ teaspoon mustard powder

  • Optional: pinch of celery seed or dill seed for extra flavor

Tip: Taste and adjust as you go, add more salt or citric acid if you want it tangier.

10 Ways to Use Your own DIY Pickle Seasoning or Trader Joe’s Pickle Seasoning

This tangy, dill-forward blend adds a punch of flavor to more than just tuna salad. Besides blended into a Tuna Salad, here are 10 easy and delicious ways to use it:

  1. Popcorn: Sprinkle it over freshly popped popcorn to make dill pickle popcorn!

  2. Chicken Salad: Stir into mayo or Greek yogurt-based chicken salad for extra zing.

  3. Soup: Add to creamy soups like potato, cauliflower, or broccoli cheddar for a subtle tang.

  4. Cottage Cheese Dip: Mix with cottage cheese and a splash of pickle juice for a protein-rich dip.

  5. Freshly Scrambled Eggs: Add a pinch just before serving to brighten up your breakfast.

  6. Cream Cheese Bagel Spread: Stir into softened cream cheese and spread on a toasted bagel.

  7. French Fries Seasoning: Combine with vinegar powder and sprinkle over fries or roasted potatoes.

  8. Greek Yogurt Dip: Mix with yogurt, lemon juice, pickle juice, dill, and parsley for a dill-licious dip!

  9. Potato Salad: Use it as a flavor booster in classic or mustard-based potato salad recipes.

  10. Impossible or Beef Burgers: Mix the seasoning into Impossible meat or ground beef to make impossible or ground beef patties. Grill and top with plenty of sliced pickles for the ultimate dill pickle burger experience.

More Recipes You Will Love

Blended Southwest Cottage Cheese Sauce

Trader Joes Harvest Grain Greek Style Salad

Trader Joes Thai Wheat Noodles Peanut Stir Fry

Tuna salad with dill pickles on a blue plate with crackers

Dill Pickle Tuna Salad

Sarah Harper MS, RD, LDN
This creamy, crunchy Dill Pickle Tuna Salad is packed with tangy flavor and high-protein ingredients, making it the perfect quick lunch or meal prep staple.
Course Main Course
Cuisine American
Servings 4 servings
Calories 210 kcal

Equipment

  • 1 large bowl
  • 1 Small bowl
  • measuring cups and spoons
  • rubber spatula

Ingredients
  

Dressing

  • ½ cup plain Greek Yogurt
  • 2 tbsp mayo
  • 2 tbsp pickle juice
  • ½ tbsp lemon juice
  • 2 tsp Dijon mustard
  • ½ tsp garlic powder
  • salt and pepper to taste

Tuna Salad

  • 15 oz canned tuna, drained
  • ¾ cup finely chopped dill pickles
  • ¼ cup chopped celery
  • 2 tbsp finely chopped red onion
  • 1 tbsp chopped fresh dill

Instructions
 

  • In a medium bowl, mix the tuna, pickles, celery, red onion, and dill.
  • In a small bowl, whisk together the Greek yogurt, mayo, pickle juice, Dijon, lemon juice, garlic powder, salt, and pepper.
  • Pour the dressing over the tuna mixture and stir to combine. Taste and adjust seasoning if needed.
  • Chill for 20 minutes before serving for the best flavor (optional but recommended).

Notes

Nutrition Disclaimer:
Nutrition information is an estimate and may vary based on ingredients used and portion sizes. This information should not be considered a substitute for professional dietary advice. Always consult with a registered dietitian or healthcare provider for personalized guidance.

Nutrition

Calories: 210kcalCarbohydrates: 3gProtein: 28gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 49mgSodium: 815mgPotassium: 353mgFiber: 1gSugar: 2gVitamin A: 114IUVitamin C: 2mgCalcium: 64mgIron: 1mg
Keyword salad, tuna
Tried this recipe?Let us know how it was!

 

Easy Asparagus Pesto Orzo Salad: The Perfect Meal Prep Recipe

Easy Asparagus Pesto Orzo Salad: The Perfect Meal Prep Recipe

Asparagus Pesto Orzo Salad

This is one of my favorite recipes to make during asparagus season. I usually whip up a big batch of homemade asparagus pesto and use it in all kinds of ways, tossed with this orzo salad, served alongside roasted potato wedges, or spread on toast with eggs. It’s a fresh, healthy way to enjoy farm-fresh asparagus and a delicious way to celebrate the start of spring.

I used my go-to asparagus pesto for this recipe. It’s simple to make and full of bright, herby flavor, check out the recipe here if you’d like to make your own.

A bowl of asparagus pesto orzo mixed with halved cherry tomatoes, and topped with fresh basil, toasted almonds, and shredded Parmesan cheese. The dish is served in a greyish beige bowl

Three Reasons Why I Love to Make This Recipe

1. Perfect for Meal Prep
This salad holds up in the fridge, making it ideal for meal prepping. I love having a ready-to-eat lunch or quick snack waiting for me during busy weeks.

2. Easy Weeknight Meal
With just a few ingredients and minimal cooking, this recipe comes together fast, especially if you use store-bought pesto or have some of my asparagus pesto already prepped.

3. Healthy & Flexitarian-Friendly
It’s packed with fiber, healthy fats, and plant-forward ingredients. Whether you keep it vegetarian or add your favorite protein like roasted chicken or fish, it fits beautifully into a flexitarian lifestyle.

Tools You’ll Need

You don’t need much to bring this recipe together, but here are a few kitchen basics that make it easier:

  • Large pot or salted water: for boiling the orzo

  • Colander: to drain and rinse the pasta

  • Large mixing bowl and spoon: to toss everything together

  • Cutting board + knife: for prepping the veggies

  • Measuring cups and spoons: to portion out ingredients accurately

Labeled ingredients for asparagus orzo pesto salad arranged on a round platter, including orzo, asparagus, pesto, lemon, olive oil, and more.

Ingredients You’ll Need

Once you’ve made the pesto, this orzo pesto salad comes together with just a handful of fresh, simple ingredients:

For the Salad:

  • 8 oz orzo pasta: cooked and cooled. I often use Barilla Chickpea Orzo because it has 21g plant-based protein per serving! But for the nutrition facts list I used regular orzo pasta.

  • 1/3 cup pesto: store-bought or homemade (grab my recipe here)

  • 1 cup cherry tomatoes: the pop one color is perfect
  • 1–2 tablespoons lemon juice: to brighten everything up

  • 1–2 tablespoons olive oil: for extra richness and to help everything come together. I love Graza olive oil.

Optional Toppings:

  • Freshly grated parmesan cheese: adds a salty, savory finish

  • Chopped almonds: for crunch and a little nutty contrast (or use pine nuts if you prefer). I like to toast my almonds before chopping and topping.

  • Fresh basil leaves: roughly torn or sliced into ribbons. When I have fresh basil and herbs growing in my garden I top everything with them.

  • Red Pepper Flakes: For a touch of heat

Top-down view of creamy asparagus pesto blended in a food processor, showing its smooth texture and vibrant green color.

Step-by-Step Instructions

  1. Cook the Orzo
    Bring a large pot of water to a boil. Add the orzo and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.

  2. Make the Homemade Pesto
    If you haven’t already, prepare your pesto using a food processor. You can use my homemade recipe (linked here) or your favorite store-bought version.

  3. Prep the Veggies
    While the orzo cooks, chop the cherry tomatoes and basil.

  4. Toss Everything Together
    In a large bowl, combine the cooked orzo, cherry tomatoes, and fresh basil. Add the pesto, lemon juice, and olive oil. Gently toss until everything is well coated.

  5. Finish and Serve
    Taste and adjust with more lemon juice, salt, or olive oil if needed. Sprinkle with parmesan cheese, more basil, and chopped almonds before serving.

Recipe Add-Ins and Variations

This orzo pesto salad is super flexible, feel free to make it your own with whatever you have on hand. Here are some delicious ways to switch it up:

  • Swap the pasta: Try another small shape like farfalle, ditalini, or quinoa if orzo isn’t your thing.

  • Use store-bought pesto: Short on time? Store-bought pesto is a great shortcut. To keep that fresh, springy feel, try adding chopped, blanched asparagus to the salad—it helps maintain those asparagus pesto vibes even if you’re not making it from scratch.

  • Make it vegan: Use a vegan pesto and skip the parmesan (or sub in a vegan cheese alternative such as nutritional yeast).

  • Add protein: Toss in a can of white beans, mozzarella pearls, feta cheese, or some grilled chicken for a heartier meal.

  • Add more veggies: Mix in extra color and crunch with ingredients like thinly sliced red onion, sun-dried tomatoes, fresh spinach, chopped red bell pepper, or blanched green beans. They’re an easy way to boost nutrition and texture.

This salad is not only easy to customize but also easy to serve in a variety of ways, here are a few of my favorites:

A bowl of asparagus pesto orzo mixed with halved cherry tomatoes, and topped with fresh basil, toasted almonds, and shredded Parmesan cheese. The dish is served in a greyish beige bowl

Serving Suggestions For Asparagus Pesto Orzo Recipe

Enjoy this easy pasta salad as a complete meal or follow some of my favorite suggestions!

  • Meal prep friendly: Make a big batch and enjoy it for lunch throughout the week. It holds up well in the fridge for 3–4 days.

  • Serve as a side dish: This salad pairs perfectly with grilled meats, roasted vegetables, or a cozy bowl of soup. Keep a little extra pesto on hand to drizzle over the meat or veggies, or swirl it into a creamy white bean or potato soup for an extra flavor boost.

  • Add protein: Turn it into a full meal by adding sliced grilled chicken breast, tofu, or white beans.

  • Great addition to potlucks or picnics: This dish is just as tasty served cold or at room temperature, making it easy to bring and share.

The Best Recipe Tips

  • Use fresh ingredients: Fresh basil, lemon juice, and, I must emphasize, a good-quality olive oil make a big difference in flavor.

  • Cook the orzo al dente: Slightly firm pasta holds up better in salads and won’t get mushy.

  • Serve at room temperature: Let the salad sit out for 10–15 minutes before serving to bring out the best flavor and texture.

  • Keep extra pesto on hand: A spoonful stirred in just before serving adds a burst of flavor and brings the salad back to life, especially if it’s been in the fridge for a couple of days and is starting to feel a little dry.
  • Brighten it up: A quick squeeze of fresh lemon juice can wake up the flavors and help loosen up dry pasta, making the salad taste freshly made again.

Recipe Storage Tips

Store any leftover orzo pesto pasta salad in an airtight container in the refrigerator. It stays fresh for 3–4 days, making it perfect for meal prep or quick lunches.

Give it a quick stir before serving, add a splash of olive oil or a spoonful of extra pesto if it seems a little dry after chilling.

Box of Barilla Chickpea Orzo with 21g plant protein per serving next to a glass airtight container filled with meal-prepped orzo pesto salad.

Flexitarian-Friendly and Dietitian-Approved Ingredients

This orzo pesto salad fits beautifully into a flexitarian diet, a mostly plant-based way of eating that allows room for animal-based foods in moderation. It’s easy to customize with whatever protein works best for you, whether that’s tofu, grilled chicken, or mozzarella.

To boost the plant-based protein even more, I like using Barilla Chickpea Orzo. Made from chickpeas, it’s naturally gluten-free and higher in both protein and fiber than traditional orzo, making it a great option for flexitarians who want more plant-based nutrition without giving up satisfaction.

That said, chickpea pasta can be a little delicate, larger shapes and long noodles sometimes break apart or lose their texture after cooking. That’s why smaller shapes like orzo work especially well for chickpea-based pastas. For longer noodles, I prefer Barilla Protein+, which blends bean flour with wheat flour. It holds its shape better while still giving you that protein boost.

As a dietitian, I love how this salad brings together fiber-rich carbs, healthy fats, and protein in one simple, flavorful dish. It’s a nourishing and flexible meal that supports a balanced, realistic approach to healthy eating.

More Easy Weeknight Meals

Easy Spicy Tuna with Crispy Rice: A Must Try for Canned Tuna Recipes

Pasta with Goat Cheese Bake

The Ultimate Po’ Boy Bowl with Crispy Air-Fried Mushrooms

A bowl of asparagus pesto orzo mixed with halved cherry tomatoes, and topped with fresh basil, toasted almonds, and shredded Parmesan cheese. The dish is served in a greyish beige bowl

Asparagus Pesto Orzo Salad

Sarah Harper MS, RD, LDN
This bright and flavorful orzo salad is made with asparagus pesto, fresh veggies, and your favorite protein add-ins. It’s perfect for meal prep, spring gatherings, or an easy weeknight dinner. Flexitarian-friendly, quick to prepare, and packed with nutrients.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course dinner, lunch, Main Course
Cuisine American
Servings 4 servings
Calories 366 kcal

Equipment

  • Large Pot
  • colander
  • large mixing bowl and spoon or repurpose pot
  • cutting board and knife

Ingredients
  

  • 8 oz orzo
  • ½ cup asparagus pesto see recipe notes
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 cup cherry tomatoes, halved
  • 1/4 cup basil, cut into ribbons

Toppings

  • ¼ cup toasted almonds, chopped
  • ¼ cup basil, cut into ribbons
  • ¼ cup parmesan cheese, grated

Instructions
 

Cook the orzo: 

  • Cook orzo in salted water until al dente. Drain, rinse with cool water, and set aside. (Follow packaging instructions.)

Combine: 

  • In a large bowl, toss orzo with pesto, lemon juice, olive oil, cherry tomatoes, parmesan.

Finish: 

  • Top with more parmesan and almonds if using. Taste and adjust lemon juice or salt as needed.

Notes

Asparagus Pesto Recipe
This recipe makes approximately 4–5 cups of orzo pesto salad, enough for 3-4 servings as a side dish or light meal.
For an extra boost of plant-based protein, try Barilla Chickpea Orzo. It’s naturally gluten-free and higher in protein and fiber, though it can be more delicate, smaller pasta shapes like orzo hold up best. 
Nutrition facts may vary depending on the brand of pesto, pasta, and optional toppings used.

Nutrition

Calories: 366kcalCarbohydrates: 48gProtein: 13gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 6mgSodium: 134mgPotassium: 351mgFiber: 4gSugar: 4gVitamin A: 569IUVitamin C: 14mgCalcium: 141mgIron: 2mg
Keyword 30 minutes or less
Tried this recipe?Let us know how it was!
The Ultimate Po’ Boy Bowl with Crispy Air-Fried Mushrooms

The Ultimate Po’ Boy Bowl with Crispy Air-Fried Mushrooms

Crispy Air Fried Oyster Mushroom Po’ Boy Bowl: A Vegan Recipe

As a dietitian who follows a flexitarian approach, I’m always looking for ways to recreate some of my go-to restaurant orders at home but with a plant-forward twist.

Po’ boys are one of my favorites, and this Mushroom Po’ Boy Bowl version keeps all the flavor. With crispy, golden mushrooms, tangy remoulade, and crunchy pickles I swap the bread for a base of grains and greens. I love to meal prep grains at the beginning of the week, which makes this a quick, balanced grain bowl I can easily pull together any night.

New to cooking with oyster mushrooms?
Check out my full guide on how to cook with oyster mushrooms for tips on cleaning, prepping, and the many delicious ways to use them.

Dietitian hands placing a bowl of breaded mushrooms in a po boy brain bowl with sliced tomatoes, onions, pickles, greens, and quinoa down on a table. To the side is a cottage cheese remoulade.

3 Reasons to Love This Mushroom Po’ Boy Bowl

This recipe is a favorite for a reason (well, three actually):

  • It’s a great recipe for a plant-focused lifestyle. The breaded oyster mushrooms bring that classic po’ boy feel, no meat required. It’s hearty, flavorful, and totally satisfying.

  • It’s easy to make with grocery store staples. No specialty shopping needed! Everything from the mushrooms to the remoulade ingredients can be found at your local grocery store.

  • It’s adaptable and you can make it vegan or bake the mushrooms. Want a vegan version? Easy. With a a couple ingredient swaps this is 100% plant based. Don’t feel like baking? You can air-fry the mushrooms and still get that golden, crispy bite.

What Is a Po’ Boy Bowl?

This Po’ Boy Bowl is my plant-based twist on the classic New Orleans po’ boy sandwich, which is traditionally made with fried seafood like oysters or shrimp and served on French bread. Instead of the sandwich, I layer grains in a bowl, top them with crispy breaded mushrooms, fresh veggies, and a tangy remoulade. It’s a fun, flavorful way to enjoy those bold po’ boy flavors, no bun required!

I still love a good fried oyster or shrimp po’ boy from time to time, but this version is a lighter, plant-forward way to enjoy the same vibe.

Tools You’ll Need

You don’t need anything fancy to make this po’ boy bowl. Just a few kitchen basics:

  • Mixing bowls – For prepping the breading and tossing the mushrooms.

  • Baking sheet or skillet – Depending on whether you’re baking or pan-frying the mushrooms.

  • Tongs or a fork – To coat the mushrooms without getting too messy.

  • Cutting board + knife – For slicing veggies and prepping toppings.

  • Small bowl or jar – For mixing up your remoulade sauce.

Optional but helpful:

  • Wire rack – Great for cooling baked or fried mushrooms to keep them crispy.

  • Air fryer – A quicker, lower-oil option for extra-crispy mushrooms.

  • Spray bottle for oil – Ideal for evenly coating the breaded mushrooms before baking or air frying without overdoing the oil.

Overhead view of ingredients for a Mushroom Po’ Boy Bowl, including breaded mushrooms, red onion, tomatoes, greens, quinoa, and remoulade sauce.

 

Ingredients for Air-Fried Mushroom Po’ Boy Bowl with Cajun Remoulade Sauce

For the Breaded Mushrooms:

Oyster mushrooms are my top pick for this recipe. They tear into perfect little mushroom pieces and get super crispy in the air fryer.

But when I tested this version, I used a mix of maitake and cremini mushrooms since that’s what I had on hand, and honestly, they worked great! The maitakes got extra craggly and crisp, and the creminis held up really well with the breading.

  • 1 lb mushrooms (oyster, maitake, cremini, or a mix), torn or sliced into bite-sized pieces

  • 1/2 cup all purpose flour

  • 1/2 cup panko breadcrumbs

  • 1 tsp garlic powder

  • 1 tsp Cajun seasoning

  • Salt and pepper, to taste

  • Spray oil (I use an olive oil spray bottle to keep things light but crispy)

Tip: If you want extra crunch, double dip—flour, then a splash of plant milk, then back into the dry ingredients before air frying.

For the Base:
I usually use rice or quinoa and toss in a handful of greens to keep things fresh and balanced.

  • Cooked rice, quinoa, or any grain you love

  • Shredded lettuce or a handful of mixed greens

Tip: Warm grains + cool greens = the perfect base.

Toppings:
To keep it true to a classic po’ boy, I go with pickles, tomato, and thin-sliced red onion. They bring just the right pop of flavor and crunch.

  • Sliced tomato

  • Thinly sliced red onion

  • Dill pickles or pickle chips

  • Optional: A sprinkle of Cajun seasoning or a drizzle of hot sauce

Sauce:
You can use your favorite remoulade sauce, but I like to make mine at home—it’s quick, easy to make, and full of flavor. The pickle juice gives it that signature tang.

  • 1/2 cup vegan or regular mayo

  • 1 tbsp pickle juice

  • 1 tbsp mustard (Dijon or Creole)

  • 1 tsp garlic powder

  • 1 tsp paprika

  • Hot sauce, to taste

  • Salt and pepper

Tip: Make the sauce ahead and keep it in the fridge—it only gets better with time.
You can also swap in my high-protein remoulade if you’re looking to boost the protein content.

Pro Tip: Use Craggly Mushrooms for the Best Texture


For that chewy, crispy, “fried shrimp” vibe in your po’ boy bowl, mushrooms with lots of texture are key. I used a mix of maitake and cremini mushrooms, and they worked beautifully, especially the maitakes, which got extra craggly and crisp. If you can find them, oyster mushrooms are also a fantastic choice. Their layered structure soaks up flavor and gives that satisfying bite.

How to Make a Breaded Mushroom Po’ Boy Bowl

Step 1: Prep the Breading Station
Start by prepping your breading station.

In a separate bowl, combine flour, garlic powder, smoked paprika, salt, and black pepper to make your dry mixture. In another bowl, whisk unsweetened soy milk with a tablespoon of the dry mix to create a light batter.

In a third separate bowl, add panko breadcrumbs for the final coating.

breading station showing the dry dredge, slurry, and crispy panko coating dredging process for breaded mushrooms

Step 2: Bread the Mushrooms
Use any hearty types of mushrooms you like. When I made this, I used a mix of maitake and cremini, but oyster mushrooms would work beautifully here too.

Toss the mushroom pieces into the dry mixture until coated. Dip each one into the batter, then press into the panko.

For that ultra-crunchy texture, repeat the batter and panko step once more. This double-dredge technique helps the mushrooms turn golden brown and extra crispy.

Step 3: Air Fry or Bake
To cook, either air fry at 400°F for 10–12 minutes or bake at 425°F for 20–25 minutes, flipping halfway through. Either method works well, just make sure the mushrooms are in a single layer for even browning.

2 images showing pre and post air fried breaded crispy mushrooms

Step 4: Make the Sauce
While the mushrooms cook, whisk together your spicy remoulade in a small bowl. I like to keep mine simple but flavorful: mayonnaise, Greek yogurt, pickle juice, Dijon mustard, garlic powder, paprika, and a dash of hot sauce.

For extra tang, add a squeeze of lemon juice, and if you’re feeling bold, stir in a pinch of cayenne pepper, cajun seasoning, or even Old Bay seasoning for a nod to classic seafood po’ boys.

food processor with creamy blended dip inside

Step 5: Assemble the Bowl
Start with a base of cooked rice, quinoa, or romaine lettuce for a crisp crunch.

Add your golden brown mushrooms, then layer on sliced tomato, red onion, pickles, and any other toppings you love.

Drizzle generously with the remoulade, and sprinkle with fresh herbs or a little extra cajun spice if you want a final kick.

Add-Ins and Substitutions


This recipe is super flexible. Season your breading mix with onion powder, swap in hearts of palm, shrimp, or tempeh, or switch the base to creamy grits.

Whether you’re staying strict vegan or just leaning plant-forward, it’s easy to adapt this bowl to your preferences without losing flavor.

Dietitian hands placing a bowl of breaded mushrooms in a po boy brain bowl with sliced tomatoes, onions, pickles, greens, and quinoa down on a table. To the side is a cottage cheese remoulade.

Customize Your Po’ Boy Bowl

One of my favorite things about this recipe is how flexible it is. You can keep it as a bowl or take it back to its sandwich roots, either way, the flavors shine.

  • Make it a sandwich: Pile the crispy mushrooms, toppings, and remoulade into a toasted hoagie roll or classic po’ boy sandwich loaf for a more traditional experience. A few leaves of iceberg lettuce give that signature crunch.

  • Switch up the protein: Not feeling mushrooms? Try veggie patties, tempeh, shrimp, or even shredded chicken. Just season and bread them similarly for that crispy exterior.

  • Diet-friendly swaps: This bowl is easy to make vegan, dairy-free, or gluten-free. Use gluten-free flour and breadcrumbs for the breading, and be sure your mayo and mustard are labeled dairy- and gluten-free if needed. Use a plant-based yogurt like coconut yogurt for a vegan recipe.

  • Change the base: I usually go with greens and quinoa, but Cajun-spiced rice, creamy grits, or even a bed of roasted sweet potatoes are all great options.

Let your mood (or pantry) guide you, this bowl can handle it.

More Recipes

Enjoy this Mushroom Po’ Boy Bowl? Check out these other bowl recipe!

Dietitian hands placing a bowl of breaded mushrooms in a po boy brain bowl with sliced tomatoes, onions, pickles, greens, and quinoa down on a table. To the side is a cottage cheese remoulade.

Po' Boy Grain Bowl with Breaded Mushrooms

This Po’ Boy Grain Bowl swaps the sandwich for a bowl full of flavor, crispy breaded mushrooms, hearty grains, fresh veggies, and a tangy remoulade drizzle.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course dinner, lunch, Main Course
Cuisine American
Servings 4 servings
Calories 729 kcal

Equipment

  • Air Fryer optional
  • 3 shallow bowls
  • Small Mixing Bowl
  • Whisk or fork
  • Tongs
  • Baking Sheet for oven

Ingredients
  

Breaded Mushrooms

  • 1 lbs mushrooms cremini, oyster, maitake, or a mix
  • 1 cup all purpose flour
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 cups soy milk
  • 3 cups panko breadcrumbs

Grain Bowl Base

  • 4 cups cooked quinoa or grain of choice
  • 4 cups chopped greens
  • 1 tomato, sliced
  • 1/2 cup sliced onion
  • 1/2 cup sliced pickles

Remoulade

  • ¼ cup mayo
  • ¼ cup Greek Yogurt
  • 1 tbsp pickle juice
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp paprika
  • hot sauce, salt, and pepper to taste

Instructions
 

Step 1: Prep the Breading Station

  • In a shallow bowl, combine flour, garlic powder, Cajun seasoning, salt, and pepper.
    In a second bowl, whisk a splash of soy milk with 1 tablespoons of the flour mixture to form a light batter.
    In a third bowl, add panko breadcrumbs.

Step 2: Bread the Mushrooms

  • Toss mushrooms in the dry flour mixture.
    Dip each piece in the batter, then coat in panko.
    For extra crunch, repeat the batter and panko step (double dredge).
    For detailed instructions for steps 1 and 2 check out my article for the recipe Breaded Mushrooms.

Step 3: Air Fry or Bake

  • Air fry at 400°F for 10–12 minutes or bake at 425°F for 20–25 minutes, flipping halfway.
    Optional: Spray lightly with oil for even browning.
  • Step 4: Make the Remoulade
  • In a small bowl, mix mayo, pickle juice, mustard, garlic powder, paprika, hot sauce, salt, and pepper. Chill until ready to serve.
    For a Higher Protein Remoulade make my Dill Pickle Remoulade made with Blended Cottage Cheese.

Step 5: Assemble the Bowl

  • Layer cooked grains and greens in a bowl.
    Add crispy mushrooms, tomato, red onion, and pickles.
    Drizzle with remoulade and top with fresh herbs or more Cajun seasoning if desired.

Notes

  • Cajun Shortcut: You can swap the garlic powder and paprika in both the flour mixture and remoulade for a good-quality Cajun seasoning blend to simplify and boost flavor.
  • Double Dredge Tip: For extra crunch, dip mushrooms in batter and panko twice. This helps them hold up in the bowl and gives that signature Po’ Boy texture.
  • Meal Prep Friendly: Store all components separately and assemble just before serving. The mushrooms reheat best in an air fryer or oven.
  • Nutrition Facts: Nutrition will vary depending on the type of mayo, grain base, and serving size used. For a lighter version, opt for a grain-free bowl with extra greens and use a light or plant-based mayo.

Nutrition

Calories: 729kcalCarbohydrates: 111gProtein: 27gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 7mgSodium: 1338mgPotassium: 1231mgFiber: 11gSugar: 12gVitamin A: 1724IUVitamin C: 26mgCalcium: 333mgIron: 8mg
Keyword colorful food
Tried this recipe?Let us know how it was!
Easy Asparagus Pesto: Perfect For Pasta, Toast, and More!

Easy Asparagus Pesto: Perfect For Pasta, Toast, and More!

Easy Asparagus Pesto: Perfect For Pasta, Toast, and More!

Pesto comes from the Italian word pestare, which means to pound or crush, traditionally referring to a sauce made with garlic, nuts, cheese, and olive oil. This easy asparagus pesto puts seasonal asparagus front and center. Blended with garlic, lemon juice, Parmesan cheese, olive oil, and your choice of nuts or seeds, it’s bright, creamy, and packed with flavor.

I love using it on pasta, spreading it on toast, or pairing it with baked proteins like tofu or fish. It comes together quickly in a food processor and makes a simple, nutrient-rich sauce you’ll want to keep on repeat. This kind of flexible, veggie-forward recipe is what I reach for often as a flexitarian RD. It’s easy to prep, full of flavor, and simple to pair with whatever protein I have on hand.

A glass bowl of vibrant green asparagus pesto with a spoon inside, served on a large plate alongside golden roasted potato wedges.

Why I Love This Asparagus Pesto

There are so many reasons this asparagus pesto is a peso favorite. In addition to the following reasons, it’s simple, flavorful, and a fun way to highlight one of my favorite spring vegetables.

  • Great way to use a bunch of asparagus whether fresh from the market or sitting in the fridge

  • Perfect for leftover cooked asparagus that needs a flavorful second life

  • A unique twist on traditional pesto without any herbs or basil

  • Creamy texture from blended asparagus, Parmesan, olive oil, and nuts or seeds

  • Celebrates seasonal produce and brings fresh spring flavor to any dish

A fresh bunch of asparagus with tightly closed tips and vibrant green stalks, resting on a light-colored surface.

Seasonal Spotlight: Asparagus

Asparagus is one of the first signs of spring at the farmers market, and it’s one of my favorite veggies to work with this time of year. Whether you’re blending it into pesto or roasting it up for bowls and salads, here are a few reasons to enjoy it while it’s in season:

Best time to buy: Asparagus is at its peak from March through June. That’s when it’s the freshest, most flavorful, and widely available.

Budget-friendly tip: Seasonal asparagus is often more affordable, so it’s a great time to experiment with new ways to use it—like this pesto.

Local bonus: Buying in season means a better chance your asparagus is locally grown, which supports nearby farms and reduces the environmental impact of shipping.

Flavor matters: In-season asparagus has a naturally sweeter, more tender taste compared to out-of-season stalks, which can be tough or bland.

Meal prep tip: Make the most of asparagus season by roasting a big batch or doubling your pesto to use throughout the week in bowls, sandwiches, and snacks.

Overhead view of ingredients for asparagus pesto, including fresh asparagus, garlic cloves, a lemon, a small bowl of almonds, grated Parmesan cheese, and a jar of olive oil arranged on a white surface.

Ingredients For This Pesto

  • Fresh asparagus: The star of this recipe. Look for bright green stalks with firm tips. Trim the woody ends before cooking.

  • Garlic cloves: Adds depth and bold flavor. One or two cloves is plenty, but feel free to adjust to your taste.

  • Lemon juice: Brightens up the pesto and balances the richness of the cheese and olive oil.

  • Almonds: Add healthy fats, fiber, and a mild nutty flavor. Raw or toasted both work.

Almond tip: Raw or toasted almonds both work here, but be sure they’re fresh. Almonds can go rancid over time, if they smell sour or taste bitter, it’s time to toss them. For longer shelf life, store them in the fridge or freezer.

  • Parmesan cheese: Adds salty, umami-rich flavor and helps create a creamy texture. Choose a block and grate it yourself if possible.

  • Extra virgin olive oil: Adds richness and helps create that smooth, spoonable texture. Choose a brand you like and taste it before using.

Olive Oil Tip: It should taste fresh, slightly peppery, and pleasantly fruity. Since the flavor comes through in the final dish, using a good-quality oil makes a big difference.

How To Make Asparagus Pesto Recipe

​Preparing this asparagus pesto is straightforward and takes about 20 minutes. Here’s how to make it:​

Blanch the Asparagus:

    • Trim the woody ends from the asparagus spears and chop them into 1-inch pieces.​

    • Bring a large pot of salted water to a boil.​

    • Add the asparagus pieces and cook for 2–3 minutes until they turn bright green and are just tender.​

    • Immediately transfer the asparagus to a bowl of ice water to halt the cooking process and preserve the vibrant color.​

Optional: Toast the Nuts

    • While the asparagus cools, place your choice of almonds in a dry skillet over medium heat.​

    • Toast them for 2–3 minutes, stirring frequently, until they’re lightly browned and fragrant. Be careful not to burn them.​

Top-down view of creamy asparagus pesto blended in a food processor, showing its smooth texture and vibrant green color.

Blend the Pesto:

    • Drain the cooled asparagus and place it in a food processor.​

    • Add the toasted nuts, garlic cloves, lemon juice, grated Parmesan cheese, and a pinch of black pepper.​

    • Pulse the mixture a few times to combine.​

    • With the processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency.​

    • If the pesto is too thick, add a tablespoon or two of the reserved asparagus cooking water to thin it out.​

Adjust Seasoning:

    • Taste the pesto and adjust the seasoning as needed. You might add more lemon juice for brightness, extra Parmesan for richness, or a pinch of salt and pepper to enhance the flavors.

​Add ins and Substitutions

Feel free to adjust this recipe based on what you have or the flavor you’re going for. Here are a few easy swaps and extras to try:

  • Asparagus cooking water: Helps thin the pesto and blend everything together smoothly.

  • Lemon zest: Adds extra brightness and citrusy flavor.

  • Fresh basil: Optional, but great if you want a more classic pesto profile.

  • Other nuts or seeds: Almonds work great here, but you can swap them for pine nuts, walnuts, sunflower seeds, or cashews. Pine nuts are traditional in pesto but tend to be pricey, so sunflower seeds or walnuts are more budget-friendly options that still add great flavor and texture.

  • Pecorino cheese: A saltier, sharper alternative to Parmesan that adds extra flavor.

  • Vegan option: To keep it dairy-free, use nutritional yeast or a plant-based Parmesan. You can also skip the cheese entirely, just add a little extra lemon juice, garlic, and nuts or seeds to boost flavor and richness. A pinch of salt can help balance the missing umami.

  • Olive oil substitute: Avocado oil can work in a pinch but will slightly change the flavor.

  • Want more greens? Spinach and arugula both blend well into the pesto without taking over the flavor. Totally optional, but a nice twist if you have some on hand.

Flavor Hack: If you’re trying something new, start by swapping just one ingredient at a time. That way, you can keep the flavor balanced while still making the recipe your own.

Roasted potato wedges topped with asparagus pesto, served on a salmon-colored plate. A small glass bowl of vibrant green pesto sits on the plate, and a spoon with pesto gently nestled among the potatoes.

Serving Suggestions

This asparagus pesto is super versatile and works well in both warm and cold dishes. Here are some of my favorite ways to use it:

Cold pasta salad: Toss with cooked and cooled pasta, grape tomatoes, and mozzarella for a quick, fresh, and balanced meal. Try it with my Orzo Pesto Recipe!

Warm pasta sauce: Stir into freshly cooked pasta for a light, flavorful sauce. Add a splash of olive oil or reserved pasta water to adjust the texture.

Serving bowl: Serve in a small bowl as a dip or spread with roasted potatoes, crackers, sliced veggies, or toasted bread.

Sandwich spread: Use it in sandwiches or wraps for a vibrant, flavorful alternative to mayo or hummus.

Pro tip: Don’t stop there! This pesto is perfect for pizza, added into a salad dressing, in grain bowls, or drizzled on eggs!

 A bowl of asparagus pesto orzo mixed with halved cherry tomatoes, and topped with fresh basil, toasted almonds, and shredded Parmesan cheese. The dish is served in a greyish beige bowl

Storage Suggestions

Fridge: Store your asparagus pesto in an airtight container in the fridge for up to 4 days. The texture stays creamy, and the flavor actually improves after a day as everything melds together.

Next day tip: This pesto is even better the next day, so don’t hesitate to make it ahead for pasta, toast, or sandwiches throughout the week.

Freezer: To freeze, spoon the pesto into an ice cube tray. Once solid, transfer the cubes to a sealed container or freezer bag. This makes it easy to pop out a portion when you need it, no defrosting required. This is a great way to add flavors to sauces, soups, and pasta.

Storage tip: If the pesto separates a bit in the fridge, just stir it before using. A small splash of olive oil or water can help bring it back to your desired consistency.

 Roasted potato wedges served on a salmon-colored plate with a small glass bowl of vibrant green asparagus pesto. A spoon rests in the bowl, ready for serving, and the potatoes are plain with no pesto on top.

Dietitian Approved Recipe

As a registered dietitian, I love how this simple sauce delivers both flavor and nutrition. Asparagus is rich in folate, vitamin K, and antioxidants. Blended with olive oil, garlic, and almonds, it creates a creamy pesto that also provides a good source of fiber with about 3.5 grams in just 1/4 cup. That’s a solid boost, especially from a sauce.

Fiber is one of those nutrients most people don’t get enough of, but it plays a big role in digestion, heart health, and keeping you full and satisfied after meals. Adding more fiber-rich foods like this pesto into your routine is an easy way to support overall wellness.

So, whether you’re spreading it on toast, tossing it with pasta, or spooning it over a protein, this recipe makes it simple to add more veggies and fiber to your day. It’s a flexible, plant-forward option that fits beautifully into a flexitarian lifestyle.

More Recipes

Healthy Homemade Cashew Alfredo Sauce

Homemade McDonald’s Sweet and Sour Sauce Copycat

Creamy Lemon Butter Sauce for Lobster Ravioli

Agrodolce Sauce with Red Onion Recipe

A glass bowl of vibrant green asparagus pesto with a spoon inside, served on a large plate alongside golden roasted potato wedges.

Asparagus Pesto

This creamy asparagus pesto is a fresh, spring-inspired twist on the classic. Made with blanched asparagus, garlic, Parmesan, olive oil, and almonds, it’s bright, versatile, and comes together in minutes. Perfect for pasta, toast, grain bowls, or as a sauce for your favorite protein.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course sauce
Cuisine American
Servings 6 servings
Calories 156 kcal

Equipment

  • Large Pot
  • Tongs
  • bowl of ice water
  • Food Processor
  • measuring cups and spoon
  • rubber spatula

Ingredients
  

  • 1 bunch asparagus about 1lbs
  • 1 clove of garlic
  • 1/4 cup almonds
  • 1/3 cup shredded parmesan cheese
  • 2 tbsp lemon juice
  • 2 tsp lemon zest optional
  • 1 tsp red pepper flakes optional - for heat
  • 1/4 cup olive oil
  • kosher salt and black pepper to taste
  • 1-4 tbsp reserved asparagus cooking water optional

Instructions
 

Blanch the asparagus:

  • Bring a large pot of salted water to a boil. Add chopped asparagus and cook for 2–3 minutes, until bright green and just tender. Immediately transfer to a bowl of ice water to stop the cooking. Drain well.

Blend the pesto:

  • Add the blanched asparagus, garlic, almonds, Parmesan, lemon juice, and lemon zest (if using) to a food processor. Pulse a few times to combine.

Add olive oil:

  • With the processor running, slowly drizzle in the olive oil. Blend until mostly smooth.

Adjust texture:

  • Add reserved asparagus cooking water, one tablespoon at a time, until the pesto reaches your desired consistency.

Season and serve:

  • Taste and season with salt and black pepper as needed. Serve immediately or store according to storage tips.

Notes

  • This recipe is flexible and can be adjusted based on what you have on hand. See the substitutions and add-ins section for ideas.
  • For a vegan version, omit the Parmesan and use nutritional yeast or plant-based Parmesan to add depth and flavor.
  • Nutrition note: Nutrition information will vary depending on exact ingredients and serving size. For personalized guidance, consult a registered dietitian.

Yield

This recipe makes approximately 1 1/2 to 1 3/4 cups of asparagus pesto, depending on how much cooking water and olive oil you use.
That’s about 6 to 7 servings, with each serving being roughly 1/4 cup.

Nutrition

Calories: 156kcalCarbohydrates: 6gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.002gCholesterol: 5mgSodium: 105mgPotassium: 220mgFiber: 3gSugar: 2gVitamin A: 715IUVitamin C: 7mgCalcium: 86mgIron: 2mg
Keyword easy, quick, sauce
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Easy Crispy Breaded Mushrooms In Air Fryer

Easy Crispy Breaded Mushrooms In Air Fryer

Easy Crispy Breaded Mushrooms In Air Fryer

If you’re a mushroom lover, this recipe is for you. These crispy breaded mushrooms have a light, crunchy coating and a tender, savory bite. They’re made with a delicious mix of maitake and cremini mushrooms, but you can swap in your favorite type of mushrooms for a customized twist. Plus, they’re healthier than deep-fried mushrooms and easier to make with the air fryer.

breaded mushrooms on a plate one being dipped into a creamy remoulade with a garnish of radish and herbs

Why You’ll Love These Crispy Breaded Mushrooms

Perfect Side or Delicious Appetizer

  • A great finger food for parties, gatherings, or game nights
  • Delicious on their own or served with your favorite dipping sauces like Tangy Pickle Remoulade or Tarragon Blue Cheese Dressing
  • Light yet satisfying, making them the perfect side dish for sandwiches, wraps, or salads, like my Green Goddess Grain Bowl. 

Easy Recipe

  • Requires simple ingredients and a quick breading process
  • The air fryer does the work, giving you crispy mushrooms with minimal effort and less grease
  • No deep frying, no excess oil, and less mess in the kitchen when compared to traditional fried mushrooms

Versatile

  • Use different types of mushrooms like oyster, sliced portobello, or white button mushrooms for varied textures
  • Enjoy them as a snack, appetizer, or as the start in a main dish
  • Works with multiple dipping sauces and seasonings to suit any flavor preference

These mushrooms are crispy, flavorful, and easy to make. Serve them hot, pair them with a creamy dip, and enjoy a plant-forward snack that’s both satisfying and better for you.

Essential Tools for Crispy Breaded Mushrooms

You only need a few basic tools to make this easy, crispy recipe.

  • Air Fryer or Oven: An air fryer ensures the crispiest texture. If using an oven, a baking sheet and wire rack help with even cooking.
  • Three Shallow Bowls: For the flour mixture, soy milk slurry, and panko breadcrumbs.
  • Tongs or a Fork: For flipping mushrooms.
  • Knife and Cutting Board: For trimming cremini mushrooms; maitake mushrooms can be pulled apart by hand.
  • Serving Plate & Garnishes: Perfect for plating with spring greens, radishes, and lemon wedges.
  • Oil Mister (Optional): Some may prefer to use a light mist of oil for extra crispiness, but I did not use it in this recipe.

With these tools, making crispy, golden mushrooms is quick, easy, and with less mess.

Ingredients You’ll Need

These crispy breaded mushrooms are a delicious plant-forward alternative to fried chicken. They’re crunchy on the outside, tender on the inside, and packed with umami flavor. This recipe features maitake mushrooms (also called hen-of-the-woods) and cremini mushrooms, but oyster mushrooms work well too. Unsweetened soy milk acts as a dairy-free binder, while panko breadcrumbs create a light and crispy texture.

For the Mushrooms:

  • 8 oz mixed mushrooms (maitake/Hen-of-the-Woods and cremini; oyster mushrooms also work)
  • ½ cup all-purpose flour: Helps the coating stick and creates the first layer of crispiness.
  • 1 cup unsweetened soy milk: A high-protein, dairy-free binder that keeps the coating light. You might need a little more depending on the size of your mushrooms.
  • ½ tsp garlic powder: Adds savory depth to the breading.
  • ½ tsp smoked paprika: Provides a subtle smoky flavor that enhances umami.
  • ½ tsp salt: Enhances the natural flavors of the mushrooms.
  • ½ tsp black pepper: Adds a hint of spice and warmth.
  • 1 ½ cups panko breadcrumbs: Creates an ultra-crispy, golden crust.
  • Cooking spray or neutral oil (avocado or olive oil): Helps the mushrooms crisp up in the air fryer.

To Serve (Optional):

  • Spring greens (arugula or baby lettuce): Adds a fresh, slightly peppery contrast.
  • Thinly sliced radishes: Provides crunch and a pop of color.
  • Lemon wedges: A squeeze of lemon brightens up the flavors.

Step-by-Step Instructions for Crispy Breaded Mushrooms

Prep the Breading Station

Set up three bowls for dredging:

  • Bowl 1 (Dry Mix): Combine flour, garlic powder, smoked paprika, salt, and black pepper in a shallow dish.
  • Bowl 2 (Slurry): Whisk together soy milk and 2 tablespoons of the seasoned flour to create a light batter.
  • Bowl 3 (Crunchy Coating): Place panko breadcrumbs in a separate shallow dish.

breading station showing the dry dredge, slurry, and crispy panko coating dredging process for breaded mushrooms

Double Dredge the Mushrooms

  1. Lightly toss mushrooms in the seasoned flour, coating all sides.
  2. Dip each piece into the soy milk slurry, ensuring full coverage.
  3. Press into panko breadcrumbs, coating generously.
  4. Repeat the slurry + panko step to build an extra-crispy exterior.

Air-Fry Until Golden & Crispy

  1. Preheat air fryer to 400°F (200°C).
  2. Arrange mushrooms in a single layer in the air fryer basket. Work in batches if needed.
  3. Lightly spray with cooking oil for even crisping.
  4. Air-fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.

 

2 images showing pre and post air fried breaded crispy mushrooms

Serve & Enjoy

Plate the crispy cooked mushrooms over spring greens, top with thinly sliced radishes, and serve with lemon wedges, your favorite sauces, or simply with sour cream.

Dietitian Tip: Pair with Tangy Pickle Remoulade for a high-protein, creamy dipping sauce that balances out the crunch.

Recipe Variations & Customizations

This recipe is versatile and easy to customize based on dietary preferences and ingredient availability. Whether you need a gluten-free option or want to experiment with different mushroom varieties, here are some simple swaps to try.

Make It Gluten-Free

For a fully gluten-free version, make the following substitutions:

  • Flour: Use a gluten-free all-purpose flour blend instead of regular flour. Rice flour or chickpea flour also work well for a light, crispy texture.
  • Panko Breadcrumbs: Swap traditional panko for gluten-free panko or crushed gluten-free cornflakes for extra crunch.

Switch Up the Mushrooms

This recipe features maitake (hen-of-the-woods) and cremini mushrooms, but different varieties can change the texture and flavor:

  • Oyster Mushrooms: Meaty and delicate, they air fry up beautifully.
  • Portobello Mushrooms: Slice into strips for a heartier, steak-like version.
  • White Button Mushrooms: A mild, budget-friendly alternative.

Adjust the Seasoning

For a different flavor profile, try adjusting the seasoning:

  • Spicy: Add ¼ teaspoon cayenne pepper or a pinch of red pepper flakes to the flour mix.
  • Herbaceous: Mix in ½ teaspoon dried oregano, thyme, or Italian seasoning for an herby twist.
  • Cheesy Flavor: For a dairy-free cheesy flavor, stir 1–2 tablespoons of nutritional yeast into the breadcrumbs. It adds a savory boost along with extra protein and B12.

Bake Instead of Air-Fry

If you don’t have an air fryer, the mushrooms can be baked in the oven:

  • Preheat oven to 425°F (218°C).
  • Arrange mushrooms on a lined baking sheet, spacing them out evenly.
  • Lightly spray with oil to promote crispiness.
  • Bake for 18-22 minutes, flipping halfway through, until golden brown and crispy.

For a high-protein dip, pair these crispy mushrooms with Tangy Pickle Remoulade made with blended cottage cheese.

Dietitian hands placing a bowl of breaded mushrooms in a po boy brain bowl with sliced tomatoes, onions, pickles, greens, and quinoa down on a table. To the side is a cottage cheese remoulade.

How to Serve Air-Fried Breaded Mushrooms

These crispy breaded mushrooms are best served hot, straight from the air fryer, with plenty of flavorful remoulade and fresh garnishes. Whether you’re enjoying them as an appetizer, snack, or part of a meal, here are some of the best ways to serve them.

With a Dipping Sauce

A great dipping sauce enhances the crispy texture and adds extra flavor. Try pairing them with:

  • Tangy Pickle Remoulade: A creamy, protein-packed dip made with blended cottage cheese and pickles
  • Garlic Aioli: A smooth and garlicky option for a rich, savory contrast
  • Spicy Sriracha Mayo: Adds heat and creaminess
  • Classic Ranch Dressing: A cool and herby dip that balances the crispiness

As a Light Meal or Salad Topper

For a fresh and balanced dish, serve the crispy mushrooms over a bed of greens with crisp, vibrant toppings:

  • Spring greens (arugula, baby lettuce, or mixed greens) for a peppery bite
  • Thinly sliced radishes for crunch and color
  • Lemon wedges for a bright, citrusy finish

As a Sandwich or Wrap Filling

Use these crispy mushrooms as a plant-forward alternative in sandwiches and wraps:

  • In a warm pita with greens, cucumbers, and a drizzle of remoulade
  • Stuffed into a baguette with shredded lettuce and pickled onions
  • Wrapped in a tortilla with slaw and a spicy mayo drizzle

As a Side Dish for a Larger Meal

These mushrooms can complement a variety of main courses:

  • Served alongside roasted vegetables or a grain-based dish like my Breaded Mushroom Po-Boy Grain Bowl.
  • As a side for a veggie burger or grilled protein such as tofu or chicken.
  • Paired with sweet potato fries and roasted broccoli or crispy roasted and smashed potatoes and a light salad.

For the best texture, serve immediately while they’re hot and crispy. If needed, reheat in an air fryer for a few minutes to restore crispiness.

Best Storage Tips for Leftover Crispy Mushrooms

Crispy mushrooms are best enjoyed fresh, but if you have leftovers, proper storage can help maintain their texture and flavor. Let them cool completely before storing to prevent steam from making them soggy.

  • Refrigeration: Store leftovers in an airtight container lined with a paper towel to absorb excess moisture. Keep them in the fridge for up to 2 days for the best texture.
  • Reheating: To restore crispiness, avoid the microwave—it will make them soft. Instead, reheat in the oven or air fryer at 375°F for 5–7 minutes until crispy again.
  • Freezing: While possible, freezing is not ideal as the mushrooms may lose their crispness. If you do freeze them, for best results, use a single layer on a baking sheet before transferring to a freezer-safe container. Reheat from frozen in an air fryer or oven to help regain some crunch.

Pro Tips for Extra Crispiness

Getting that perfect golden, crunchy coating is all about technique. Here are some expert tips to maximize crispiness:

  • Opt for Panko Breadcrumbs: Regular breadcrumbs work, but panko bread crumbs creates a lighter, crispier texture that stays crunchy longer.
  • Double-Coat for Extra Crunch: For a thicker, crunchier crust, dip mushrooms in the breading mixture twice, letting the first layer sit for a few minutes before repeating.
  • Preheat the Oven or Air Fryer: A hot cooking surface helps crisp up the coating immediately, preventing sogginess.
  • Don’t Overcrowd the Pan: Spacing out the mushrooms ensures air circulates around each piece, promoting even crisping.
  • Flip Halfway Through Cooking: Whether baking or air frying, flipping the mushrooms midway ensures both sides crisp up evenly.

More Easy Air Fryer Recipes You’ll Love

Easy Baked or Air Fried Tofu

Air Fried Brussels Sprouts with Horseradish Aioli

Easy Falafel in Air Fryer: The Best Meal Prep Recipe

Easy Air Fryer Baked Camembert Cheese Recipe

Easy Crispy Fried Okra in Air Fryer

breaded mushrooms on a plate one being dipped into a creamy remoulade with a garnish of radish and herbs

Breaded Mushrooms in The Air Fryer

Sarah Harper MS, RD, LDN
These crispy, golden-breaded mushrooms are baked or air-fried to perfection and paired with a tangy pickle remoulade. Light, crunchy, and full of savory flavor!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Appetizer, lunch, Side Dish
Cuisine American
Servings 4 servings
Calories 188 kcal

Equipment

  • air fryer or oven
  • Three Shallow Bowls
  • knife and cutting board
  • Tongs or a Fork

Ingredients
  

  • 8 oz mixed mushrooms, torn or sliced into bite sized pieces maitake/Hen-of-the-Woods and cremini; oyster mushrooms also work

Flour Mixture

  • ½ cup all purpose flour
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp kosher salt
  • ½ tsp cracked black pepper

Batter

  • 1 cup unsweetened soy milk

Panko Breading

  • cups Panko Breadcrumbs

Instructions
 

Prep the Breading Station

  • Set Up Three Bowls For Dredging:
    Bowl 1 (Dry Mix): Combine flour, garlic powder, smoked paprika, salt, and black pepper in a shallow dish.
    Bowl 2 (Slurry): Whisk together soy milk and 2 tablespoons of the seasoned flour to create a light batter.
    Bowl 3 (Crunchy Coating): Place panko breadcrumbs in a separate shallow dish. 

Double Dredge the Mushrooms

  • -Lightly toss mushrooms in the seasoned flour, coating all sides.
    -Dip each piece into the soy milk slurry, ensuring full coverage.
    -Press into panko breadcrumbs, coating generously.
    -Repeat the slurry + panko step to build an extra-crispy exterior.

Air-Fry Until Golden & Crispy

  • -Preheat air fryer to 400°F (200°C).
    -Arrange mushrooms in a single layer in the air fryer basket. Work in batches if needed.
    -Lightly spray with cooking oil for even crisping.
    -Air-fry for 10-12 minutes, flipping halfway through, until golden brown and crispy. Mushrooms are done when golden brown and crispy, with a tender inside.

Notes

Nutrition information is an estimate and may vary based on ingredients used. Cooking times may differ depending on your air fryer, oven, or mushroom size. Adjust as needed.

Nutrition

Calories: 188kcalCarbohydrates: 34gProtein: 8gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 484mgPotassium: 320mgFiber: 3gSugar: 3gVitamin A: 250IUVitamin C: 0.01mgCalcium: 122mgIron: 2mg
Keyword air fryer, mushrooms
Tried this recipe?Let us know how it was!
Easy Spicy Crab Salad Sushi Bowl Recipe

Easy Spicy Crab Salad Sushi Bowl Recipe

Easy California Sushi Roll Bowl Recipe

Craving sushi but don’t want the hassle of rolling? This California Sushi Roll Bowl is an easy recipe that brings all the flavors of a classic California roll into a simple, no-fuss bowl. It’s fresh, flavorful, and comes together fast for an easy lunch.

Tangy sushi rice, creamy avocado, crunchy cucumber, and imitation crab create the perfect mix of texture and taste. It’s a healthy, satisfying meal that works for quick lunches, meal prep, or a budget-friendly way to enjoy sushi at home.

Make it your own by swapping in baked tofu or sushi-grade fish, adding extra veggies, or drizzling on your favorite sauce. Everything you need is easy to find at your local grocery store. Just assemble and enjoy.

california roll sushi bowl in a white bowl with a linen napkin and back chopsticks. veggies include shredded carrots, cucumber ribbons, and sliced avocado with white rice and a sweet soy sauce drizzle

Why You Will Love This Deconstructed Sushi Bowl Recipe

This California Sushi Roll Bowl is everything you love about sushi without the hassle. As a dietitian and foodie, I love meals that are both satisfying and nutritious, and this bowl checks all the boxes:

  • A healthy, balanced meal: Packed with lean protein, fiber-rich rice, and fresh vegetables, this bowl provides a mix of carbs, protein, and healthy fats to keep you full and energized.
  • Satisfies sushi cravings at home: No rolling required. Just toss everything in a bowl and enjoy all the flavors of a classic California roll with minimal effort.
  • Perfect for meal prep and easy lunches: Make a batch at the start of the week for quick, grab-and-go meals that don’t compromise on taste or nutrition.
  • A budget-friendly alternative to restaurant sushi: Get your sushi fix without spending a fortune. Making it at home is much more affordable while still delivering restaurant-quality flavors.
  • Fully customizable: Load it up with your favorite vegetables, swap proteins, or drizzle on your preferred sauces. This bowl is all about making sushi work for you.

ingredients for sushi roll bowl with labels including imitation crab, rice, avocado, carrots, nori, and cucumber

Ingredients for This Easy Sushi Bowl

This sushi bowl comes together with simple ingredients that deliver the perfect balance of flavors and textures.

Base:

  • White rice: Sushi rice or short-grain white rice for the best texture
  • Rice vinegar: Adds a touch of acidity and classic sushi rice flavor

Protein & Sauce:

  • Crab stick (imitation crab meat): The signature ingredient in a California roll
  • Mayo: For a creamy texture in the crab mixture
  • Soy Sauce: Adds salty umami
  • Sriracha: For The Spice!

Toppings:

  • Sesame seeds: White, black, or a mix of both for crunch and nuttiness
  • Nori sheets or seaweed snacks: Edible seaweed adds umami and classic sushi flavor

Fresh Ingredients:

  • Cucumber: I prefer English cucumber for its crisp texture and mild flavor
  • Carrot: Adds sweetness and crunch
  • Avocado: Creamy and rich, balancing the textures in the bowl

For Serving:

  • Soy sauce: A must-have for dipping or drizzling over the bowl
  • Optional: Sriracha sauce: Adds a bit of heat and depth to the dish

Step-By-Step Instructions For Easy Spicy Crab Salad Sushi Bowl Recipe

This deconstructed sushi bowl is simple to make and packed with flavor. Follow these steps for the perfect sushi-inspired meal.

How to Make Perfect Sushi Rice

The key to a great sushi bowl starts with properly seasoned rice.

  1. Cook the rice: Rinse white rice with cold water until the water runs clear, then cook according to package instructions.
  2. Season the rice: While the rice is still warm, gently mix in rice vinegar, a pinch of salt, and a touch of sugar (optional, but helps balance the acidity). Let it cool to room temperature before assembling the bowls.

prepared imitatiion crab mixture before mixing and after

Prepare the Crab Mixture

  1. Chop or shred the imitation crab into small pieces.
  2. In a bowl, mix the crab with sriracha, mayo, and soy sauce until evenly coated. Adjust seasoning to taste as needed.

Assemble the Sushi Bowl

  1. Prepare the toppings:
    • Cucumber: Slice into ribbons, matchsticks, or half-moons.
    • Carrot: Shred for easy mixing and crunch.
    • Avocado: Dice or slice, depending on your preference.
    • Nori: Julienne into thin strips for easy sprinkling.
  2. Create the base: Add a scoop of cooked and seasoned sushi rice to each serving bowl.
  3. Add the toppings: Layer the crab mixture, fresh veggies, sesame seeds, and nori over the rice.
  4. Drizzle and serve: Finish with a drizzle of sriracha, spicy mayo, or soy sauce!

canned tuna mixed into spicy tuna in a bowl

Variations of Homemade Sushi Bowls

This recipe is highly customizable, so you can create your favorite sushi flavors at home. Try these variations:

  • Re-create your favorite sushi rolls: Use the same ingredients you love in a roll but in a bowl.
  • Use sushi-grade raw fish: Swap the imitation crab for sushi-grade salmon or tuna for a more authentic experience.
  • Try canned seafood: Make it with canned salmon or tuna for a quick and easy alternative.
  • Go plant-based with baked tofu: A great option for a vegetarian sushi bowl.
  • Add extra toppings: Try pickled ginger, pickled red onion, or other sushi-inspired veggies like tempura sweet potatoes, pickled radish, red peppers, or green onion.

Tips for the Best California Roll Sushi Bowls

  • Use quality seaweed snacks: Try GimMe Organic Seaweed Snacks or Annie Chun’s Seaweed Snacks for the best flavor and crunch.
  • Finish with bold flavors: Drizzle with sriracha, spicy mayo, my sweet garlic sauce, yum yum sauce, or a touch of sesame oil for extra richness.
  • Use a rice cooker: It takes the guesswork out of making perfectly cooked sushi rice.
  • Choose the right rice: Short grain rice is ideal for sushi bowls, but brown rice is a great high-fiber alternative.
  • Boost the veggies: Add fresh bell peppers for extra crunch or mix in thawed cauliflower rice to keep the bowl light while still maintaining some regular rice for texture.

california roll sushi bowl with chopsticks scooping up a bite

Storing This Recipe

For the best freshness, store each component separately in airtight containers.

Rice will stay good for up to three days, reheat with a splash of water to restore its texture. Keep veggies separate to maintain their crispness. The crab mixture is best eaten within two days.

If storing a fully assembled bowl, eat it within 24 hours for the best quality. This sushi bowl is perfect for meal prep, just assemble when you’re ready to eat!

More Delicious Grain Bowl Recipes!

Green Goddess Grain Bowl with Winter Greens & Cashew Dressing

Healthy and Easy Southwest Quinoa Bowl Recipe

Easy Spicy Tuna with Crispy Rice: A Must Try for Canned Tuna Recipes

 

california roll sushi bowl with chopsticks scooping up a bite

Spicy Crab Salad Sushi Bowl

Sarah Harper MS, RD, LDN
Enjoy this quick and easy flexitarian recipe, California Roll Sushi Bowl!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Japanese
Servings 4 servings
Calories 512 kcal

Equipment

  • Rice cooker or pot with lid
  • Fine mesh strainer
  • mixing bowls
  • Sharp Knife
  • Cutting board
  • Vegetable peeler or julienne slicer
  • grater
  • Spoon or spatula

Ingredients
  

For The Rice

  • 1 cup white rice
  • ¼ cup rice vinegar
  • 1 tsp kosher salt
  • 1 tsp sugar optional

For The Crab Mixture

  • 16 oz imitation crab
  • ¼ cup mayonaise
  • 1 tbsp sriracha
  • 2 tsp soy sauce

Toppings and Fresh Ingredients

  • 1 English cucumber, sliced into ribbons, matchsticks, or half-moons
  • 2 carrots, shredded
  • 1 avocado, sliced or diced
  • 2 tbsp sesame seeds
  • 2 sheets of nori, julienned into thin strips ike GimMe Organic or Annie Chun’s

For Serving

  • extra soy sauce, sriracha, or mayo

Instructions
 

Make the Sushi Rice

  • Rinse the rice under cold water until the water runs clear. Cook according to package instructions.
  • While the rice is still warm, stir in rice vinegar, salt, and sugar (if using). Let cool to room temperature before assembling the bowls.

Prepare the Crab Mixture

  • Chop or shred the imitation crab into small pieces.
  • In a bowl, mix the crab with mayo, sriracha, and soy sauce until evenly coated. Adjust seasoning as needed.

Assemble the Sushi Bowls

  • Divide the sushi rice evenly into four bowls.
  • Top each bowl with the crab mixture, cucumber, carrot, avocado, sesame seeds, and julienned nori.
  • Drizzle with sriracha, soy sauce, spicy mayo, or sesame oil. Serve and enjoy!

Notes

Lower carb Tip:
  • Reduce the portion of rice and increase the protein and veggies to keep the bowl filling without as many carbs.
  • Replace half or all of the rice with cauliflower rice to reduce the overall carbohydrate content while still keeping a similar texture.
Increase Protein Tip:
  • Add edamame or sprinkle hemp seeds for extra protein and nutrients.
  • Increase the amount of imitation crab, sushi-grade fish, shrimp, or baked tofu to boost protein per serving.
Nutrition information is estimated and will vary based on cooking methods, specific ingredients used, and portion sizes.

Nutrition

Calories: 512kcalCarbohydrates: 69gProtein: 13gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 18mgSodium: 1505mgPotassium: 538mgFiber: 7gSugar: 8gVitamin A: 5322IUVitamin C: 9mgCalcium: 84mgIron: 2mg
Keyword easy
Tried this recipe?Let us know how it was!