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!

Course Entree

Cuisine Middle Eastern-Inspired, Vegan

Prep Time 15

Cook Time 15

Total Time 30

Servings People

Calories 463kcal

Author Melissa Huggins

Equipment

Large Rimmed Baking Sheet

Ingredients

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 small clove garlic , minced (or ½ teaspoon granulated garlic)
1 teaspoon agave nectar or maple syrup (*optional)
¼ teaspoon ground cumin
¼ 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

US Customary - Metric

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

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.
Filling Ideas: sliced radishes, pickled veggies, sliced red onion, diced/sliced English or Persian cucumber.
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.
Instead of the Tahini Sauce, you can use vegan tzatziki or your favorite spread or sauce.
Ensure the mushrooms' weight is fairly close to 16 ounces or you might have too much/little flavor with the marinade.
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!

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