Mushroom Shawarma with Yogurt-Tahini Sauce

Mushroom Shawarma with Yogurt-Tahini Sauce

from eatingwell.com

The bold spices and cooling and creamy tahini-yogurt sauce make these vegetarian pitas a home run for lunch or dinner. The meaty, umami-rich mushrooms do enough heavy lifting so that you don't miss the meat at all.

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 ½ teaspoons ground cumin, divided
  • 1 teaspoon ground coriander
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon chipotle chile powder
  • ½ teaspoon salt plus 1/8 teaspoon, divided
  • 1 pound portobello mushrooms, stemmed, gills removed, halved and sliced (see Tip)
  • 1 medium red onion, halved and sliced
  • ½ cup low-fat plain Greek yogurt
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 4 pitas, warmed
  • 1 cup chopped romaine lettuce
  • 1 cup chopped tomatoes
  • ½ cup cilantro leaves

Directions

  1. 1

    Preheat oven to 425 degrees F. Combine oil, cumin, coriander, garlic powder, smoked paprika, chile powder and 1/2 teaspoon salt in a large bowl. Add mushrooms and onion; stir to coat well. Transfer to a large rimmed baking sheet and roast, stirring once or twice, until the vegetables are tender, about 20 minutes.

  2. 2

    Meanwhile, combine yogurt, tahini, lemon juice and the remaining 1/2 teaspoon cumin and 1/8 teaspoon salt in a small bowl.

  3. 3

    Spread pitas with the yogurt sauce, then top with the mushroom mixture, lettuce, tomatoes and cilantro.