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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.
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More