Name: Vegetarian Mushroom Shawarma Pitas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Middle Eastern-Inspired
Ingredients: 4 large portobello mushrooms, thickly sliced; 1 red onion, sliced; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; Salt and pepper, to taste; 1 cup Greek yogurt; ½ teaspoon ground turmeric; 1 tablespoon lemon juice; 1 cup red cabbage, thinly sliced; ¼ cup fresh cilantro and mint (or parsley); 4 pita breads, warmed

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Why You’ll Love This Recipe

This recipe is perfect when I want something that feels indulgent but is actually light and veggie-packed. The prep is simple, yet the flavor payoff is huge. The roasting fills the kitchen with warm spice aromas, and the finished pitas look just as gorgeous as they taste. I also love how versatile they are — great for a weeknight dinner, a casual lunch, or even to impress guests at a gathering.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Portobello mushrooms, thickly sliced
Red onion, sliced
Olive oil
Ground cumin
Ground coriander
Smoked paprika
Salt and pepper
Greek yogurt
Ground turmeric
Lemon juice
Red cabbage, thinly sliced
Fresh cilantro and mint (or parsley/salad greens)
Pita bread

Directions

Roast the mushrooms and onions: Preheat the oven to 425°F (220°C). Toss sliced portobellos and onions with olive oil, cumin, coriander, paprika, salt, and pepper. Spread in a single layer on a baking sheet and roast until tender and lightly caramelized, about 15–20 minutes.
Make the yogurt sauce: Stir together Greek yogurt, turmeric, lemon juice, and a pinch of salt until smooth. Adjust lemon and salt to taste.
Prepare the cabbage: Toss thinly sliced red cabbage with a little salt and let it sit for 5–10 minutes to soften slightly.
Assemble the pitas: Warm the pita bread, then layer with cabbage, roasted mushrooms and onions, a drizzle of yogurt sauce, and fresh herbs.
Serve: Enjoy as an open-faced pita or fold into a half-moon for handheld eating.

Servings and timing

Serves 4. Prep time: 10 minutes. Cook time: 15 minutes. Total time: 25 minutes.

Variations

Swap portobellos for cremini or oyster mushrooms for a different texture.
Use tahini sauce instead of yogurt for a vegan version.
Add pickled turnips or cucumbers for tangy crunch.
Top with a sprinkle of feta or halloumi for extra richness.

storage/reheating

I store the roasted mushrooms and onions separately from the pita and toppings in airtight containers in the fridge for up to 3 days. I reheat the mushrooms in a skillet or oven until warm, then assemble fresh before eating.

FAQs

Can I make this vegan?

Yes, I use a plant-based yogurt instead of Greek yogurt.

Do I need to peel portobello mushrooms?

No, I just wipe them clean with a damp cloth or paper towel before slicing.

Can I use another type of bread?

Absolutely — naan or flatbreads work beautifully.

Can I make the roasted mushrooms ahead?

Yes, I roast them a day ahead, then reheat before assembling.

How can I make the flavors spicier?

I add a pinch of cayenne or a drizzle of harissa to the mushroom seasoning.

Conclusion

These Vegetarian Mushroom Shawarma Pitas are proof that plant-based meals can be bold, filling, and downright delicious. With their smoky spice, creamy sauce, and fresh herb finish, they’ve become a staple in my kitchen whenever I’m craving a quick yet impressive meal.