No oysters—or any seafood—needed for these delectably meaty, plant-based sandwiches! Baked, breaded oyster mushrooms are every bit as crisp and succulent as a classic Po’Boy gets. What’s more, this mouthwatering, healthy alternative is easy to prepare. Just dip, bread and bake mushrooms, turning once midway. Serve on our warm, toasty gluten-free Millet & Chia buns with a zingy cajun sauce…po’fection.
Preheat oven 350F and gently remove any debris from the oyster mushrooms with a paper towel.
Mix dipping mixture ingredients in a medium bowl, whisking lightly with a fork. In a separate large bowl, mix breading ingredients together and set aside.
Quick dip each mushroom in the liquid mixture and then toss in the dry breading. Place on a wire rack set over a baking sheet and bake until lightly browned and the exterior has crisped, approximately 20-25 minutes turning halfway.
To make the sauce, combine the ingredients in a small bowl and stir until creamy and desired texture.
Split the toasted buns and spread your sauce inside and fill with crispy mushrooms and veggies.