The bold spices and cooling and creamy tahini-yogurt sauce make these vegetarian pitas a home run for lunch or dinner. The meaty, umami-rich mushrooms do enough heavy lifting so that you don't miss the meat at all. Source:, May 2020

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • 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.


Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase portobello mushroom caps, rather than whole mushrooms.

Nutrition Facts

281 calories; 15.9 g total fat; 2.5 g saturated fat; 3 mg cholesterol; 541 mg sodium. 759 mg potassium; 28.7 g carbohydrates; 5.1 g fiber; 7 g sugar; 10.4 g protein; 1814 IU vitamin a iu; 12 mg vitamin c; 83 mcg folate; 78 mg calcium; 3 mg iron; 57 mg magnesium;