Mushroom Shawarma

This post contains affiliate links. Read my disclosure policy here.

Add some bold flavor to your weekly menu with this savory Mushroom Shawarma recipe. It takes just 30 minutes from start to finish — just marinate and roast the mushrooms, then serve with warm pita, fresh or pickled veggies, and a zesty tahini sauce.

This Mushroom Shawarma is an easy meal to put together and it'll please everyone's taste buds. It's fun to customize with all the various toppings and the whole family will love it!

Ingredients, Notes, and Substitute Ideas

🌟 This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card below.

• Portobello Mushrooms - they are extra meaty and flavorful, but you can use any mushrooms you have on hand. Cooking time may vary though.
• Red Onion - white or yellow will work too.
• Lemon Juice - this is essential for the tahini sauce, but you can replace it in the mushrooms with apple cider vinegar or red wine vinegar. I would use less though so it's not too tangy.
• Tamari - soy sauce is a perfect substitute but you can also use vegan Worcestershire sauce for extra umami flavor.
• Agave Nectar - maple syrup or any sweetener will work here.
• Smoked Paprika - chili powder is a nice substitute or you can use regular sweet paprika.
• Ground Cumin - if you don't have it, you can use ½ teaspoon ground coriander and 1 teaspoon chili powder.
• Allspice - you can replace it with ½ teaspoon of cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon of ground cloves.
• Turmeric - adds a warm, earthy flavor. You can omit it if you don't have it though.
• Garlic - fresh is best, but you can also use granulated garlic instead (1 teaspoon for the mushrooms and ½ teaspoon for the tahini sauce).
• Tahini - this is an important ingredient if you're making the tahini sauce. If you don't like tahini sauce, you can also use Vegan Tzatziki in its place.
• Pita Bread - if you don't have it, you can use flatbread, naan, tortilla wraps, gorditas, or lettuce wraps for a low-carb option.

How to make Mushroom Shawarma

• Whisk together the marinade for the mushrooms and onions.
• Place the mushrooms and onions on a baking sheet and pour the marinade on top. Toss to coat everything well. Let it sit for 15 minutes.
• In a small bowl, whisk together the tahini, lemon, agave, garlic, cumin, and salt.
• Slowly pour the water in to thin it out
• Now whisk until creamy and smooth. Add more water as needed.
• Spread the marinated mushrooms out in an even layer on the baking tray and place them in the oven. Let them roast for 10-15 minutes until tender and golden. Place the pitas on the oven rack to warm up for 1-2 minutes.

Success Tips

• Ensure the mushrooms' weight is fairly close to 16 ounces or you might have too much/little flavor with the marinade.
• To clean the mushrooms, it's best to dry brush them or use a lightly dampened paper towel to wipe them clean. Mushrooms are like sponges and will absorb water which can result in a mushy texture when cooked. If the gills are holding dirt, you can just use a spoon to remove them.
• If you want to marinate the mushrooms/onions longer, just place them in an airtight container and store them in the fridge for 1-3 hours. If you have room for the baking tray, you can just leave the mushrooms on there, but cover with cling wrap or foil.

📖 Recipe

Print Recipe Rate this Recipe

5 from 9 votes

Mushroom Shawarma

Add some bold flavor to your weekly menu with this savory Mushroom Shawarma recipe. It takes just 30 minutes from start to finish — just marinate and roast the mushrooms, then serve with warm pita, fresh or pickled veggies, and a zesty tahini sauce. It'll be a new family favorite! 

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Entree

Cuisine: Middle Eastern-Inspired, Vegan

Servings: 4 People

Calories: 463kcal

Author: Melissa Huggins

Ingredients

US CustomaryMetric

• ▢ 16 ounces portobello mushrooms , destemmed & sliced about ¼" thick
• ▢ 1 medium red onion , thinly sliced
• ▢ 3 tablespoons olive oil
• ▢ 2 tablespoons lemon juice , fresh-squeezed, more to taste
• ▢ 1.5 tablespoons tamari or soy sauce, low sodium
• ▢ 2-3 teaspoons agave nectar or maple syrup
• ▢ 2 teaspoons smoked paprika
• ▢ 1.5 teaspoons ground cumin
• ▢ 1 teaspoon allspice
• ▢ ½ teaspoon ground turmeric
• ▢ 2 cloves garlic , minced
• ▢ ½ teaspoon fresh ground pepper
• ▢ ½ teaspoon salt , more to taste

Tahini Sauce (see notes for alternatives)

• ▢ ¼ cup tahini
• ▢ 2-3 tablespoons lemon juice , fresh-squeezed
• ▢ 1 clove garlic , minced
• ▢ 1-2 teaspoons agave nectar or maple syrup (*optional)
• ▢ ½ teaspoon ground cumin
• ▢ ½ teaspoon salt , more to taste
• ▢ 3-4 tablespoons cold water

To Serve

• ▢ 4 pitas
• ▢ ½ cup hummus (optional)
• ▢ Sliced pickles
• ▢ Shredded romaine lettuce or red cabbage
• ▢ Sliced tomatoes
• ▢ Fresh-cut mint or parsley

Recommended Equipment

• Large Rimmed Baking Sheet

Cook ModePrevent your screen from going dark

Instructions

• Preheat your oven to 425 °F (220 °C).
• In a small bowl, whisk together all the marinade ingredients (oil, lemon, paprika, cumin, allspice, turmeric, tamari, agave, garlic, salt, and pepper).
• Place the sliced mushrooms and onions on a baking sheet, then pour the marinade on top. Now, gently toss with your hands to coat everything well. Let it sit for 15 minutes while you prepare the tahini sauce and let the oven heat up. This will give the marinade time to soak in.
• In a small bowl, whisk together the tahini, lemon, agave, garlic, cumin, and salt. It'll be really thick and will somewhat seize up which is normal. Now, slowly pour the water in and whisk until creamy and smooth. Add more water as needed for desired consistency. It should be somewhat thin like a pourable dressing. Taste for flavor and adjust if needed. Place in the fridge until ready to serve. It may thicken up in the fridge, so just add a splash of water and stir.
• Spread the marinated mushrooms out in an even layer on the baking tray and place them in the oven. Let them roast for 10-15 minutes until tender and golden. Rotate the pan midway through. Keep an eye on them to prevent burning. Taste and add more seasoning or a squeeze of lemon if needed.
• When the mushrooms have a few minutes left, place the pitas on the oven rack to warm up. Watch carefully because they can turn crispy really fast. They just need 1-2 minutes in the oven.
• To serve, spread hummus (if using) on the warm pitas, then add the mushrooms, pickles, tomatoes, cabbage/lettuce, mint, or parsley. Drizzle with tahini sauce. Serve immediately. Enjoy!

Notes

1. Cleaning Mushrooms: it's best to dry brush them or use a lightly dampened paper towel to wipe them clean. Mushrooms are like sponges and will absorb water which can result in a mushy texture when cooked. If the gills are holding dirt, you can just use a spoon to remove them.
2. Filling Ideas: sliced radishes, pickled veggies, sliced red onion, diced/sliced English or Persian cucumber.
3. Additional Seasoning Ideas for Marinade: ½ teaspoon dried oregano, ¼ teaspoon ground cayenne (for heat), ¼ teaspoon ground cinnamon, ¼ teaspoon ground cardamom, ½ teaspoon ground coriander, 1 teaspoon apple cider vinegar for extra zing.
4. Instead of the Tahini Sauce, you can use vegan tzatziki or your favorite spread or sauce. 
5. Ensure the mushrooms' weight is fairly close to 16 ounces or you might have too much/little flavor with the marinade.
6. If you want to marinate the mushrooms/onions longer, just place them in an airtight container and store them in the fridge for 1-2 hours. If you have room for the baking tray, you can just leave the mushrooms on there, but cover with cling wrap or foil. Marinating longer will yield maximum flavor!

Nutrition

Calories: 463kcal | Carbohydrates: 55g | Protein: 14g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 493mg | Potassium: 743mg | Fiber: 6g | Sugar: 10g | Vitamin A: 529IU | Vitamin C: 10mg | Calcium: 113mg | Iron: 4mg

Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!