Shawarma Style Mushroom Pitas
Servings
4Serving size
1 stuffed pitaThis recipe can easily be multiplied and the filling and yogurt sauce keep well in the refrigerator.
Ingredients
| 16 ounces Mushrooms, portabella, raw |
| 1 Tbsp. Olive oil |
| 1 medium White onions (red onion, cut into 1/4 inch slices) |
| 1 tsp.. Ground cumin |
| 1 tsp. Ground coriander |
| 1 tsp.. Smoked paprika |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 3/4 cup Nonfat Greek Yogurt |
| 1/2 lime yields Lime juice, raw |
| 1/2 cup Coriander (cilantro) leaves, raw (coarsely chopped) |
| 1/2 tsp. Ground turmeric |
| 4 pita, large (6-1/2 inch dia) Bread, pita, whole-wheat (or gluten-free pita) |
| 3 ounces Cabbage, red, raw (very thinly sliced) |
Instructions
Remove the stem from the mushrooms and discard (or freeze for vegetable stock).
Scoop the dark brown gills from the inside of the mushroom cap and discard (do not use the gills for stock).
Cut the mushrooms into 1/2 inch slices.
Place a large skillet or griddle over high heat.
Add the olive oil, onion, cumin, coriander, and paprika.
Cook for about 2 minutes. Stir frequently.
Add the mushroom slices, salt, and pepper.
Cook for about 15 to 20 minutes until the mushrooms are tender but not mushy. Stir frequently.
After about 5 to 7 minutes place the pita bread directly on the rack in the oven and turn the oven off.
While the mushrooms are cooking, mix together the yogurt, lime juice, cilantro, and turmeric until well blended.
When the mushrooms are done, remove the pita from the oven and arrange on plates.
Top the pita with the mushrooms, cabbage, and the yogurt sauce and serve.
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Special Diet Information
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Lactose
This recipe is NOT safe for those who are lactose intolerant.
Recipe Notes
Yes, shawarma is usually made with lamb, but this is a great alternative. (Or try my Chicken Shawarma.) The mushrooms are less expensive than lamb but have a great meaty flavor and texture. Roasting them with the spices and onions brings a fantastic umami flavor to the dish. This combined with the cabbage, pita and yogurt sauce make for a great, simple and quick meal.
Taking the gills out of a portobello mushroom when you are slicing them for cooking is key. When mushrooms cook they give up a lot of water (they are mostly water by weight, after all). The gills are dark, dark brown – almost black. When the water steams out of the mushroom, the water will turn black and color the rest of your dish – sometimes very black.
If you are just making a few pitas, it is better to use radicchio. Sometimes radicchio is available in very small heads, so you can purchase a smaller amount than purchasing a large head of red cabbage and having the rest go to waste.