The meaty umami-rich mushrooms match the bold spices in this Mushroom Shwarma with Yogurt-Tahini Sauce. Fill a warm pita with these ingredients topped with the tangy sauce, and have a home run for lunch or dinner.


3 tablespoons extra-virgin olive oil

1 ½ teaspoons ground cumin, divided

1 teaspoon ground coriander

½ tsp. Smoked paprika

½ tsp. Chipotle chile powder

½ tsp. salt plus 1/8 tsp, divided

1 lb. portobello mushrooms, stemmed, gills removed, halved, and sliced

1 medium red onion, halved and sliced

½ . C. low-fat plain Greek yogurt

2 Tbs. Tahini

1 Tbs. lemon juice

4 Pitas, warmed

1 C. chopped romaine lettuce

1 C. chopped tomatoes

½ C. cilantro leaves


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.

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

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



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