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Vegetarian Mushroom Shawarma Pitas

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These Vegetarian Mushroom Shawarma Pitas are a plant-based twist on the classic Middle Eastern street food—made with spiced, roasted portobello mushrooms, a turmeric yogurt sauce, and fresh herbs wrapped in warm pita. They’re smoky, satisfying, and perfect for quick weeknight dinners or a flavorful vegetarian lunch.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasted
  • Cuisine: Middle Eastern-Inspired
  • Diet: Vegetarian

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

Instructions

Preheat oven to 425°F (220°C). In a bowl, toss portobello slices and red onions with olive oil, cumin, coriander, paprika, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes until tender and slightly caramelized.

In a small bowl, mix Greek yogurt with turmeric, lemon juice, and a pinch of salt. Adjust seasoning to taste.

Toss red cabbage with a bit of salt and let it sit for 5–10 minutes to soften slightly.

Warm the pita breads. Layer each with softened cabbage, roasted mushrooms and onions, yogurt sauce, and fresh herbs.

Serve folded or open-faced. Enjoy immediately while warm.

Notes

Swap portobellos for cremini or oyster mushrooms for a twist in texture.

For a vegan version, use plant-based yogurt and skip any dairy-based toppings.

Add pickled turnips or cucumbers for an authentic Middle Eastern bite.

Pitas can be substituted with naan, lavash, or flatbread.

Nutrition

Find it online: https://juliameals.com/vegetarian-mushroom-shawarma-pitas/