VEGETARIAN MUSHROOM SHAWARMA PITAS
Dusted with smoky spices like cumin, coriander and paprika, these thick-cut roasted portobello mushrooms are inspired by shawarma, Middle Eastern spiced lamb - and they taste surprisingly meaty. The flavors are bold, but the prep is simple: While the mushrooms and onions roast, make an easy turmeric and Greek yogurt sauce, and toss sliced red cabbage with salt. Pile everything into a pita with a flurry of cilantro and mint to freshen things up (parsley or salad greens would also do the job in a pinch). While these hearty pitas are best enjoyed with a knife and fork as open-faced sandwiches, they can also be folded into half-moon parcels and eaten out of hand.
Provided by Alexa Weibel
Categories dinner, lunch, weekday, sandwiches, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.
- Meanwhile, toss cabbage with remaining 2 teaspoons oil in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt and turmeric; season with salt and pepper.
- To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Almas Shakir
[email protected]This is my new favorite vegetarian recipe! It's so easy to make and it's packed with flavor. I love the combination of mushrooms and tahini sauce.
Saad is rooz
[email protected]I've made this recipe several times and it's always a hit! It's a great way to get your veggies in and it's also really flavorful.
Nandipha Zulu
[email protected]This was a great weeknight meal. It was quick and easy to make, and it was delicious. I will definitely be making this again.
Tapesh Ojha
[email protected]I'm not a big fan of mushrooms, but I loved this recipe! The mushrooms were cooked perfectly and the tahini sauce was amazing.
AS MirZa
[email protected]I made this for a party and it was a huge hit! Everyone loved the unique flavor of the mushroom shawarma.
Nusrat Nishu
[email protected]This recipe is a great way to use up leftover mushrooms. I always have a few in the fridge and this is a great way to use them up.
Sadia Marsa
[email protected]I used portobello mushrooms and they were perfect. So meaty and flavorful.
Jayce Pagan
[email protected]The tahini sauce was the star of the show! It was so creamy and flavorful. I could eat it with anything.
Sujan wagle
[email protected]Meh.
Rukshanara akhter
[email protected]This recipe was a bit too bland for my taste. I think it needed more seasoning.
Jolly Naimat
[email protected]This was so easy to make and so flavorful! I used some leftover mushrooms I had and they worked perfectly. I will definitely be making this again.
Chris Mease
[email protected]Loved this recipe! The mushrooms were perfectly cooked and the tahini sauce was amazing. I served it with some roasted potatoes and it was a perfect meal.
MD Ador
[email protected]I made this for dinner last night and it was delicious! I used a variety of mushrooms and they all worked well. The tahini sauce was perfect. I will definitely be making this again.
Sana saleem
[email protected]These shawarma pitas were a huge hit at our last potluck! Everyone loved the combination of savory mushrooms and tangy tahini sauce. Definitely a keeper!