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Mushroom Shawarma with Yogurt-Tahini Sauce Recipe!
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Mushroom Shawarma with Yogurt-Tahini Sauce Recipe!



I love classic Chicken Shawarma, but you gotta try whipping out this Mushroom Shawarma with Yogurt-Tahini Sauce when you wanna impress your vegetarian friends. Slice your portobello mushrooms, then toss them in warm, smoky spices on a sheet pan, and roast until dark brown and aromatic. Then combine greek yogurt, tahini, lemon, and spices to make a cooling and creamy sauce you could lick up with a spoon! Inside your pitas add your sauce, roasted mushrooms and some gresh lettuce, tomato, and cilantro and you have a umami-rich vegetarian meal that’s gotta have your friends begging for seconds! Recipe below!

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Mushroom Shawarma with Yogurt-Tahini Sauce Recipe!
Total Time: 30 mins / 4 Servings
Ingredients
3 tbsp extra-virgin olive oil
1 ½ tsp ground cumin, divided
1 tsp ground coriander
½ tsp garlic powder
½ tsp smoked paprika
½ tsp chipotle chile powder
½ tsp salt plus 1/8 tsp, divided
1 pound portobello mushrooms, stemmed, gills removed, halved and sliced (see Tip)
1 medium red onion, halved and sliced
½ cup low-fat plain Greek yogurt
2 tbsp tahini
1 tbsp lemon juice
4 pitas, warmed
1 cup chopped romaine lettuce
1 cup chopped tomatoes
½ cup cilantro leaves

Directions
Preheat oven to 425 degrees F. Combine oil, cumin, coriander, garlic powder, smoked paprika, chile powder and 1/2 tsp 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 tsp cumin and 1/8 tsp 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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