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.

Carolyn Casner
Source:, May 2020


Recipe Summary

15 mins
30 mins
Nutrition Profile:


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; protein 10.4g 21% DV; carbohydrates 28.7g 9% DV; exchange other carbs 2; dietary fiber 5.1g 21% DV; sugars 7.4g; fat 15.9g 25% DV; saturated fat 2.5g 12% DV; cholesterol 2.8mg 1% DV; vitamin a iu 1814.2IU 36% DV; vitamin c 12.2mg 20% DV; folate 83.1mcg 21% DV; calcium 77.6mg 8% DV; iron 2.6mg 15% DV; magnesium 57mg 20% DV; potassium 758.9mg 21% DV; sodium 541mg 22% DV.