Vegetarian Mushroom Shawarma Pitas

By Alexa Weibel

Updated June 12, 2019

  • A mushroom shawarma pita is shown on a ceramic plate garnished with cilantro and mint.
    Jenny Huang for The New York Times. Food Stylist: Barrett Washburne
Media 1 of 1
Total Time
25 minutes
Rating
5(3,819)
Comments
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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.

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Ingredients

Yield:4 servings

  • ¾ pound portobello mushroom caps, sliced ½-inch thick

  • 1 medium red onion, halved and cut into ⅓-inch wedges

  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil

  • 1 teaspoon ground cumin

  • ¾ teaspoon ground coriander

  • ½ 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)

  • ¾ cup low-fat or whole-milk Greek yogurt

  • ¾ teaspoon ground turmeric

  • Cilantro or mint, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

37 grams carbs; 7 milligrams cholesterol; 328 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 17 grams fat; 6 grams fiber; 631 milligrams sodium; 12 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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 ½ 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. Step 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. Step 3

    To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.

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Ratings

5 out of 5
3,819 user ratings
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Comments

Kaia

I thought the yogurt with turmeric was a game-changer. That was a subtle flavor that took the dish to another level for me. My kids all ate this, and since I was out of cumin I added extra ground coriander and called it a day. My mushrooms were pre-sliced, and it took me a grand total of 27 minutes to make this dish, start-to-finish, because my oven preheats quickly. I also had time to set the table and pour drinks in that time, and at no point did I feel rushed. EXCELLENT weeknight dinner!

Allie

I made a taziki yogurt sauce instead of just using Greek yogurt. This recipe was delicious.

Rebecca

Great mushrooms! The yogurt sauce wasn’t my favorite...but going to try leftovers with the tahini dressing from the spiced chickpea and pita chip salad

Gwen

I cooked this for a big family dinner while on vacation and made the yogurt and the cabbage ahead of time. The yogurt turns that lovely neon yellow and the cabbage has time to absorb some salt while remaining crunchy. I added a bit of lemon juice to the yogurt and it gives it a little lift!

Jlin

Definitely a repeat! Delicious and easy for a weeknight dinner, worked perfect for a meatless Monday. I grated one garlic clove into the yogurt sauce and used some large shallots I had instead of red onion

Maria Klec

Did not like the turmeric sauce at all! Maybe there's something different about my turmeric but it was bitter and floral and not good. The rest of the dish was a big hit. We'll make it again with a different sauce.

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