Thanksgiving Mushroom Shawarma Roast

Recipe:

▢ 3 lbs any large mushroom
▢ 3 garlic cloves, minced
▢ 1 Tbsp coriander
▢ 1 tsp garlic powder
▢ 2 tsp onion powder
▢ 1 tsp oregano
▢ 1 tsp black pepper
▢ 1/2 tsp salt
▢ 1/2-1 tsp cayenne, based on preferred spiciness
▢ 2 tsp cumin
▢ 1 tsp berbere seasoning
▢ 2 Tbsp smoked paprika
▢ 1/8 tsp all spice
▢ Pinch of cinnamon
▢ 1/4 cup olive oil
▢ 3 Tbsp soy sauce
▢ 1/2 cup vegetable broth
▢ Oil, to cook

▢ Small pumpkin

1.  In a medium mixing bowl, add all ingredients except mushrooms. Whisk together until smooth. 
2.  Tray mushrooms and lightly brush with marinade, about 1/3 of it. On a skillet over a medium-high heat, add about a Tbsp of oil. 
3.  Preheat oven to 400F. 
4.  Cooking one or two at a time, add mushrooms and sear on each side until browned. 
5.  As you finish cooking them, place on a baking tray. Once they’re all cooked, brush with remaining marinade.  
6.  Stack mushrooms on a 0x0 skewer. Place lying down on a baking tray. Bake for 25-35 minutes, flipping over halfway in, or until tender. 
7.  While cooking, make an incision in your small pumpkin for where skewer will go in. 
8.  Remove and let cool about 5-7 mins. Then carefully lift and place into incision in pumpkin so it’s standing upright. 
9.  Decorate a plate with herb garnishes and pomegranate seeds or as desired. Place pumpkin in middle. Serve.