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.
- Time: 25 min
- Servings: 4
Source: Only Recipes
Ingredients
- pound portobello mushroom caps, sliced 1/2-inch thick
- medium red onion, halved and cut into 1/3-inch wedges
- tablespoons plus 2 teaspoons extra-virgin olive oil
- teaspoon ground cumin
- teaspoon ground coriander
- teaspoon ground sweet or smoked paprika
- Kosher salt and black pepper
- pitas
- packed cups very thinly sliced red cabbage
- low-fat or whole-milk Greek yogurt
- teaspoon ground turmeric
- Cilantro or mint, for serving