This mushroom shawarma is a rich and savory plant-based meal inspired by classic Middle Eastern flavors. Tender roasted mushrooms are coated in warm spices, paired with fresh vegetables, and finished with a creamy tahini sauce. It’s hearty, satisfying, and perfect for a quick homemade meal that feels special without being complicated.

Why You’ll Love This Recipe

This recipe is ready in just 30 minutes, making it ideal for busy weeknights.
The mushrooms have a meaty texture and absorb the spices beautifully.
Everything is oven-roasted, so cleanup is minimal.
It’s completely customizable with your favorite fillings and sauces.
A great option for serving both vegans and non-vegans at the same table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the mushroom shawarma:

• 16 ounces portobello mushrooms, destemmed and sliced ¼ inch thick
• 1 medium red onion, thinly sliced
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1½ tablespoons tamari or low-sodium soy sauce
• 2½ teaspoons agave nectar or maple syrup
• 2 teaspoons smoked paprika
• 1½ teaspoons ground cumin
• 1 teaspoon allspice
• ½ teaspoon ground turmeric
• 2 cloves garlic, minced
• ½ teaspoon freshly ground black pepper
• ½ teaspoon salt, plus more to taste

For the tahini sauce:

• ¼ cup tahini
• 2½ tablespoons fresh lemon juice
• 1 small clove garlic, minced
• 1 teaspoon agave nectar or maple syrup (optional)
• ¼ teaspoon ground cumin
• ¼ teaspoon salt
• 3 to 4 tablespoons cold water

For serving:

• 4 pita breads
• ½ cup hummus (optional)
• Sliced pickles
• Shredded romaine lettuce or red cabbage
• Sliced tomatoes
• Fresh mint or parsley, finely chopped

Directions

Preheat the oven to 425°F (220°C).

In a small bowl, whisk together the olive oil, lemon juice, tamari, agave nectar, smoked paprika, ground cumin, allspice, turmeric, garlic, salt, and black pepper until fully combined.

Arrange the sliced mushrooms and red onion on a large baking sheet. Pour the marinade over them and gently toss until everything is evenly coated. Let the mixture rest for 15 minutes to allow the flavors to soak in.

While the mushrooms marinate, prepare the tahini sauce. In a bowl, whisk together the tahini, lemon juice, garlic, agave nectar if using, cumin, and salt. The mixture will thicken at first. Slowly whisk in the cold water, one tablespoon at a time, until the sauce becomes smooth and pourable. Set aside.

Spread the marinated mushrooms and onions into an even layer on the baking sheet. Roast for 10 to 15 minutes, rotating the pan halfway through, until the mushrooms are tender and lightly golden.

During the final 1 to 2 minutes of roasting, place the pita breads directly on the oven rack to warm, watching carefully to prevent crisping.

To assemble, spread hummus on the warm pita if desired. Add the roasted mushrooms and onions, followed by pickles, lettuce or cabbage, tomatoes, and fresh herbs. Drizzle with tahini sauce and serve immediately.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Use cremini or button mushrooms if portobello mushrooms are unavailable.
Add sliced bell peppers or zucchini to the roasting pan for extra vegetables.
Include a pinch of cayenne or chili powder for added heat.
Serve the mushrooms over rice or quinoa for a bowl-style meal.
Use lettuce wraps instead of pita for a lighter option.

Storage/Reheating

Store leftover roasted mushrooms in an airtight container in the refrigerator for up to 3 days.
Keep the tahini sauce stored separately for best texture.
Reheat mushrooms in a skillet over medium heat or in the oven until warmed through.
Assemble wraps fresh for the best flavor and consistency.

FAQs

Can I make mushroom shawarma ahead of time?

Yes, the mushrooms can be roasted up to two days in advance and reheated before serving.

What mushrooms are best for shawarma?

Portobello mushrooms work best due to their meaty texture, but cremini mushrooms are also suitable.

Is this recipe spicy?

No, it is warmly spiced but mild. Heat can be added if desired.

Can I grill the mushrooms instead of roasting them?

Yes, grilling adds a smoky flavor and works very well with this marinade.

How do I keep mushrooms from becoming soggy?

Clean them with a damp paper towel instead of rinsing with water.

Is tahini sauce required?

It adds creaminess, but you can substitute another plant-based sauce if preferred.

Can I use gluten-free pita?

Yes, gluten-free pita or wraps work perfectly.

How do I thin tahini sauce if it thickens?

Whisk in a small amount of cold water or lemon juice until smooth.

Can I marinate the mushrooms longer?

Yes, marinating for up to 2 hours in the refrigerator enhances flavor.

What sides go well with mushroom shawarma?

It pairs well with salads, roasted vegetables, or simple rice dishes.

Conclusion

This mushroom shawarma is a flavorful, comforting, and versatile plant-based dish that fits easily into any meal plan. With bold spices, tender mushrooms, and fresh toppings, it’s a satisfying recipe that proves simple ingredients can create exceptional results.

Print