Vegetarian Mushroom Shawarma Pitas

Name: Vegetarian Mushroom Shawarma Pitas
Total time: 25 min
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

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Total: 25 minutes

Servings: 4

Author : Alexa Weibel

coriander cumin paprika

Instructions

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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 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.

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.

Step 3

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

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