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: EatingWell.com, May 2020

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Recipe Summary

active:
15 mins
total:
30 mins
Servings:
4
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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

281 calories; protein 10.4g; carbohydrates 28.7g; dietary fiber 5.1g; sugars 7.4g; fat 15.9g; saturated fat 2.5g; cholesterol 2.8mg; vitamin a iu 1814.2IU; vitamin c 12.2mg; folate 83.1mcg; calcium 77.6mg; iron 2.6mg; magnesium 57mg; potassium 758.9mg; sodium 541mg.
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/19/2020
This was delicious! I can't wait to share the recipe with my vegetarian sister. Read More
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