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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.
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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
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