Vegetarian Mushroom Shawarma Pitas
This recipe was inspired by one I saw in the New York Times by Alexa Webel. The Mushrooms are thick cut to remain meaty and the spice mixture is decidedly Middle Eastern. The Tzatziki sauce is Greek but mixes well with the spices making a great meatless lunch that is tasty and satisfying.
MAKES: 4 Servings
PREP/COOK TIME: 30 Minutes
¾ pound portobello mushroom caps, sliced 1/2-inch thick
1 medium red onion, halved and cut into 1/3-inch wedges
3 tablespoons plus 2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon ground sweet or smoked paprika (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 packed cups very thinly sliced red cabbage (about 6 ounces)
1 cup Tzatziki Sauce
Cilantro or mint, for serving
Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.
Meanwhile, toss cabbage with remaining 2 teaspoons oil in a medium bowl; toss to coat. Season generously with salt and pepper.
To serve, slather Tzatziki Sauce over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.