Oyster Mushroom Po’ Boys

Breaded & baked oyster mushrooms take the place of meat in this veggie riff on a po' boy sandwich! They're fun, healthy, and downright delicious.

Oyster Mushroom Po' Boys

This blog may be mostly healthy, but I have to admit that I enjoy my share of fried foods from time to time. Fried oysters, fried shrimp – I love it all, even if it’s “sometimes food.” That is until now, because these baked oyster mushrooms are every bit as crispy, meaty, and delectable as anything fried. They’re easy to make, they’re healthy, and there’s no messy fry oil involved.

I’ll just go ahead and say it – if you make one recipe this summer, make this one. These mushrooms are so delicious stuffed into a soft baguette with a slather of Sir Kensington’s Dijonnaise. The Dijonnaise is bright, tangy and a little spicy, so it pairs perfectly with the mushrooms.

Oyster Mushroom Recipe Ingredients

How to Make Po’ Boys with Oyster Mushrooms!

Start by marinating the mushrooms for a short time and then breading them with a spiced mixture of cornmeal, panko, and hemp seeds. The hemp seeds give these a nice crispy bite, and they also add a little bit of protein.

How to make po' boys with oyster mushrooms

Then, dip each mushroom in a flax/water mixture to get the breading to stick. Alternatively, you could use an egg white – I tried both and the flax actually worked (and tasted) better. Which means that these mushrooms, on their own, are vegan… but I promise no one will know because they taste so good.

Breaded Oyster Mushrooms on a baking sheet

Bake the mushrooms until they’re golden brown and crispy. Then squeeze a little bit of fresh lemon juice on top. Stuff them into sandwiches with tomatoes, pickles, arugula, and Dijonnaise, and dig in!

Oyster Mushroom Po' Boys on parchment paper

Oyster Mushroom Recipe Variations

If you’re vegan, I recommend slathering your sandwich with Sir Kensington’s Dijon mustard. (Or mix the Dijon with a little vegan mayo to create a creamy sauce). I buy Sir Kensington’s condiments at Whole Foods, but click here to find a store near you that carries their products. I love their all-natural Ketchups and Mayonnaise too.

Po' Boy sandwiches with oyster mushrooms

And if you love mushrooms…

Try this veggie burger, this soup, or this pasta next!


5.0 from 5 reviews

Oyster Mushroom Po' Boys

 
Prep time
Cook time
Total time
 
These fun sandwiches are one of my favorite oyster mushroom recipes! The marinated, breaded & baked mushrooms have a great crispy texture and pack a punch of flavor.
Author:
Recipe type: Main dish
Serves: 4
Ingredients
for the mushrooms:
  • 3 cups loosely packed oyster mushrooms
  • drizzle of olive oil
  • drizzle of rice vinegar
  • 1½ tablespoons ground flaxseeds + 4 tablespoons water
  • ⅓ cup cornmeal
  • ⅓ cup panko bread crumbs
  • 2 tablespoons hemp seeds
  • 1 teaspoon Old Bay seasoning
  • ¼ teaspoon cayenne
  • Sea salt and freshly ground black pepper
for the sandwiches:
Instructions
  1. Use a damp towel to gently clean the mushrooms. Trim off the coarse part of the stems (soft stems are ok), and place the mushrooms in a medium bowl. Drizzle with olive oil, rice vinegar and sprinkle with a pinch of salt. Gently toss and aside to marinate.
  2. Preheat the oven to 450 °F and line a baking sheet with parchment paper.
  3. In a small bowl, stir the ground flaxseed together with the water.
  4. In a small bowl, combine the cornmeal, panko, hemp seeds, Old Bay, cayenne, and a few pinches of salt and pepper. Pour the breading mixture onto a plate.
  5. Bread the mushrooms by dipping each one into the flax mixture, let some of the excess drip off, then place it onto the breading plate and gently coat the mushroom with the breading. Repeat for all mushrooms. Once you get toward the end, if you’re running out of flax, or if you have smaller pieces of mushrooms, scrape the remaining flax in the mushroom bowl, toss, then add in the remaining breading and toss to coat.
  6. Bake for 10-12 minutes or until golden brown and crisp on the edges. Remove from the oven and squeeze fresh lemon juice onto the mushrooms.
  7. Assemble sandwiches, filling buns with Dijonnaise, arugula, tomato slices, and pickles. Serve with lemon wedges on the side.
Notes
if you don't have Old Bay Seasoning, substitute it with a combination of smoked paprika, onion powder, black pepper, and celery salt.

This post was created in partnership with Sir Kensington’s.

28 comments

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):  

  1. Chelsea from well-nice.com
    06.29.2015

    Ok, I don’t even like oysters and this look fantastic!

  2. These look absolutely divine. I’m wishing the weather would clear up as I would love to whip one of these up and enjoy while sitting on my deck, watching the waves lap up on the beach.

    I’ll be hosting a build-your-own taco party mid July. Do you think these oyster mushrooms would be tasty in a taco (for my vegetarian guests)?

  3. Yanic from familyfaithfoodfabric.wordpress.com
    06.29.2015

    That looks absolutely amazing!

  4. mareen from chocolateandclouds.blogspot.com
    06.29.2015

    I love oyster mushrooms. never thought of breading them. this looks absolutely delicious and i am definitely going to give it a go soon.

  5. Oh my, this looks fantastic! I’ve been jealous of the oyster po’ boys that my husband ate when we took a trip to the maritimes but they weren’t gluten free and the idea of shucking oysters at home terrifies me. This is the perfect way to make my own with gf breadcrumbs, no shucking required! Definitely cannot wait to try this!

  6. A great alternative to frying – baked oyster mushroom! Even the meat lovers will enjoy this vegan po’ boys. I love your breading mixture, too – cornmeal, panko and hemp seeds, ‘will definitely give it that crunch.

  7. LOOOOVE this idea!! I can’t get oyster mushrooms though…I can find some similar mushrooms in the fall though, or cremini year-round. I wonder if these would work as well.
    Oh, and I brought home a jar of Sir Kengsington’s dijon mustard from the US and it was one of my most treasured possessions.

  8. What a great way to splurge! This looks delicious, perhaps I’ll have to try these this weekend when our vegetarian friends come over for dinner! Thanks for the inspiration 🙂 Charlie, http://www.lemonbutterlove.com

  9. Felix Torres
    07.02.2015

    What’s a good alternative to Sir Kensington’s Dijonnaise? I live in Burlington, VT and looked at the company’s retailers, but no one around me sells it!

  10. L
    07.05.2015

    These look amazing and I bought some beautiful oyster mushrooms to make them – but it is too hot to turn the oven on and the heat isn’t supposed to let up for awhile! Do you think it would be ok to cook the mushrooms in a skillet, with just a tiny bit of oil (enough to coat the pan)? Would they still get crispy enough? Thanks!

  11. TiffanyK
    07.07.2015

    Great idea! I am allergic to shellfish but love the idea of broiled oysters and I’ve used oyster mushrooms as a subsistitue. I never thought to bread them! Making this soon!!!

  12. TiffanyK
    07.07.2015

    Great idea! I am allergic to shellfish but love the idea of broiled oysters and I’ve used oyster mushrooms as a subsistitue. I never thought to bread them! Making this soon!!!

  13. TiffanyK
    07.07.2015

    Great idea! I am allergic to shellfish but love the idea of broiled oysters and I’ve used oyster mushrooms as a subsistitue. I never thought to bread them! Making this soon!!!

  14. IanMoone;)
    01.05.2016

    Right now the mushrooms are baking in my oven…for the third time since discovering this recipe. It’s awesome and tasty. Thank you so much for your fantastic blog!
    One question: will your cookbook be like this blog – giving vegan options for every recipe? 🙂

    • jeanine
      01.05.2016

      Ha – I’m so glad you’ve been liking it! This one is one of my personal favorites :). Yes, the book has vegan options for just about every recipe 🙂

      • IanMoone;)
        01.05.2016

        Perfect. Then I’m going to preorder it right now. 😉

        • jeanine
          01.07.2016

          ha, thanks! There are a few egg recipes that don’t have no-egg options, but it’s over 100 recipes with every vegan option/suggested substitution labeled below each recipe. Hope you like 🙂

  15. Ariana C.
    07.16.2016

    Just made this for dinner and my non-vegetarian husband scarfed it down so fast. I subbed creole seasoning to the breading and it added another layer of kick. Thanks for sharing this recipe!

  16. Adriana Gutiérrez
    09.06.2016

    These turned out fabulous! I used your recipe excpt for the sauce, which I borrowed from Food52 which is a mix of:
    1/4 cup mayonnaise or aioli
    1/2 teaspoon prepared horseradish with or without beets
    1/3 cup celery, finely chopped
    1 scallion, chopped
    1/2 teaspoon cayenne pepper
    Juice of 1/4 lemon
    1/2 teaspoon mustard

    • Jeanine Donofrio
      09.08.2016

      Hi Adriana – I’m glad you liked them!

  17. Melanie
    03.11.2018

    I made these with oyster mushrooms from our farm share a few weeks ago and I haven’t been able to stop thinking about them! This week we got shiitake mushrooms and I’m wondering if they would work too.

    Thanks!

    • Jeanine Donofrio
      03.11.2018

      I’m so glad you liked the recipe! It should work with shiitakes! I’ve coated a lot of various vegetables in this mixture and it always works 🙂

  18. Colleen
    08.20.2019

    Made these last night because we bought a huge, beautiful bouquet of oyster mushrooms at a local farmers market on Sunday. They were incredible. My husband who isn’t vegan, but humors my daughter and I, loved these so much. He commented at least a dozen times about how good they were and didn’t realize until his second serving they were mushrooms. Cant wait to try another recipe!

    • Jeanine Donofrio
      08.21.2019

      Hi Colleen, I’m so glad you all loved them!!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.