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.
3 Reasons to Love This Mushroom Po’ Boy Bowl
This recipe is a favorite for a reason (well, three actually):
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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.
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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.
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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:
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Mixing bowls – For prepping the breading and tossing the mushrooms.
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Baking sheet or skillet – Depending on whether you’re baking or pan-frying the mushrooms.
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Tongs or a fork – To coat the mushrooms without getting too messy.
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Cutting board + knife – For slicing veggies and prepping toppings.
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Small bowl or jar – For mixing up your remoulade sauce.
Optional but helpful:
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Wire rack – Great for cooling baked or fried mushrooms to keep them crispy.
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Air fryer – A quicker, lower-oil option for extra-crispy mushrooms.
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Spray bottle for oil – Ideal for evenly coating the breaded mushrooms before baking or air frying without overdoing the oil.
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.
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1 lb mushrooms (oyster, maitake, cremini, or a mix), torn or sliced into bite-sized pieces
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1/2 cup all purpose flour
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1/2 cup panko breadcrumbs
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1 tsp garlic powder
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1 tsp Cajun seasoning
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Salt and pepper, to taste
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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.
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Cooked rice, quinoa, or any grain you love
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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.
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Sliced tomato
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Thinly sliced red onion
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Dill pickles or pickle chips
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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.
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1/2 cup vegan or regular mayo
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1 tbsp pickle juice
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1 tbsp mustard (Dijon or Creole)
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1 tsp garlic powder
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1 tsp paprika
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Hot sauce, to taste
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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.
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.
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.
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.
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.
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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.
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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.
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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.
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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!
- Easy Spicy Crab Salad Sushi Bowl Recipe
- Green Goddess Grain Bowl with Winter Greens and Cashew Dressing
- Healthy and Easy Southwest Quinoa Bowl Recipe
Po' Boy Grain Bowl with Breaded Mushrooms
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
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
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