Name: Mushroom Shawarma with Yogurt-Tahini Sauce
Prep time: 15 min
Total time: 30 min
Ingredients: 3 tablespoons extra-virgin olive oil; 1.5 teaspoons ground cumin, divided; 1 teaspoon ground coriander; 0.5 teaspoon garlic powder; 0.5 teaspoon smoked paprika; 0.5 teaspoon chipotle chile powder; 0.5 teaspoon salt plus 1/8 teaspoon, divided; 1 pound portobello mushrooms, stemmed, gills removed, halved and sliced (see Tip); 1 medium red onion, halved and sliced; 0.5 cup low-fat plain Greek yogurt; 2 tablespoons tahini; 1 tablespoon lemon juice; 4 pitas, warmed; 1 cup chopped romaine lettuce; 1 cup chopped tomatoes; 0.5 cup cilantro leaves

Mushroom Shawarma with Yogurt-Tahini Sauce

5.0

(2)

2 Reviews

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

Updated on July 31, 2020

Prep Time:

15 mins

Additional Time:

15 mins

Total Time:

30 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Egg Free Vegetarian Soy-Free

Jump to Nutrition Facts

Ingredients

3 tablespoons extra-virgin olive oil
1 ½ teaspoons ground cumin, divided
1 teaspoon ground coriander
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon chipotle chile powder
½ teaspoon salt plus 1/8 teaspoon, 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 tablespoons tahini
1 tablespoon 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 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.

Tips

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 (per serving)

281	Calories
16g	Fat
29g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 281
% Daily Value *
Total Carbohydrate 29g	10%
Dietary Fiber 5g	18%
Total Sugars 7g
Protein 10g	21%
Total Fat 16g	20%
Saturated Fat 3g	13%
Cholesterol 3mg	1%
Vitamin A 1814IU	36%
Vitamin C 12mg	14%
Folate 83mcg	21%
Sodium 541mg	24%
Calcium 78mg	6%
Iron 3mg	14%
Magnesium 57mg	14%
Potassium 759mg	16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.