Vegetarianized Recipe: Oyster (Mushroom) Po' Boy Sliders


In honor of the Niners I developed this snack-sized, vegetarian version of one of the Big Easy’s staple foods. Instead of the usual fried oyster stuffing I used oyster mushrooms, gave them a typical coating treatment of cornmeal and spices, and then sautéed them in a small amount of peanut oil. My smoky remoulade uses a mix of low-fat mayo and Greek yogurt to trim the fat so you don’t feel so piggy when you are watching the pigskin next week.

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Servings: Makes 16 sliders
Time: About 40 minutes active and total

Smoky Remoulade:
1/4 cup light mayo
1/4 cup nonfat Greek yogurt (or strained plain yogurt)
3 tablespoons creole or stone ground mustard
1 tablespoon pickle juice
1 tablespoon smoked paprika
2 teaspoons hot sauce
2 teaspoons garlic powder

2 eggs
1/2 cup flour
1/2 cup cornmeal
1 teaspoon salt and pepper, each
1 teaspoon garlic powder
1 teaspoon smoked or mild paprika
1/4 teaspoon cayenne
3/4 pounds oyster mushrooms
4 tablespoons peanut or canola oil, divided
16 slider buns, toasted
Sliced pickles, for garnish

1. To make the remoulade dressing, whisk together all the ingredients and refrigerate until ready to use.

2. In a medium bowl, beat eggs with 1/4 cup water. In a separate larger bowl, mix together flour, cornmeal, salt, pepper, garlic powder, paprika and cayenne. Pick over the mushrooms and break up clusters so you have bite-sized pieces.

3. In a large skillet, heat 2 tablespoons oil over medium heat. Coat half the mushrooms in the egg mixture and then in the cornmeal mixture. Put into the hot skillet in an even layer and cook 4-5 minutes on each side until browned. Remove to a paper towel-lined plate to drain and cool. Repeat with remaining mushrooms.

4. To assemble sandwiches, place a few pieces of mushroom on the bottom of a slider bun. Top with 1 tablespoon remoulade, a pickle slice and bun top.

Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog,, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.