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.
Ingredients
- 3/4 pound portobello mushroom caps, sliced 1/2-inch thick
- 1 medium red onion, halved and cut into 1/3-inch wedges
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil
- 1 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 1/2 teaspoon ground sweet or smoked paprika (optional)
- Kosher salt and black pepper
- 4 pitas
- 2 packed cups very thinly sliced red cabbage (about 6 ounces)
- 3/4 cup low-fat or whole-milk Greek yogurt
- 3/4 teaspoon ground turmeric
- Cilantro or mint, for serving
Directions
- 1
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.
- 2
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.
- 3
To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.