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Mushroom Shawarma

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This mushroom shawarma is a bold, savory, and plant-based take on the classic Middle Eastern street food. Featuring roasted mushrooms marinated in warm spices, fresh vegetables, and a creamy tahini sauce, it’s a satisfying meal ready in just 30 minutes.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Middle Eastern-Inspired
  • Diet: Vegan

Ingredients

  • 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
  • ¼ cup tahini
  • 2½ tablespoons fresh lemon juice (for tahini sauce)
  • 1 small clove garlic, minced (for tahini sauce)
  • 1 teaspoon agave nectar or maple syrup (optional, for tahini sauce)
  • ¼ teaspoon ground cumin (for tahini sauce)
  • ¼ teaspoon salt (for tahini sauce)
  • 3 to 4 tablespoons cold water (for tahini sauce)
  • 4 pita breads
  • ½ cup hummus (optional)
  • Sliced pickles
  • Shredded romaine lettuce or red cabbage
  • Sliced tomatoes
  • Fresh mint or parsley, finely chopped

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a small bowl, whisk together olive oil, lemon juice, tamari, agave, paprika, cumin, allspice, turmeric, garlic, salt, and black pepper.
  3. Place sliced mushrooms and red onion on a baking sheet. Pour the marinade over them and toss to coat. Let rest for 15 minutes.
  4. While marinating, make the tahini sauce: whisk together tahini, lemon juice, garlic, agave (if using), cumin, and salt. Slowly add cold water until smooth and pourable. Set aside.
  5. Spread mushrooms and onions in an even layer on the baking sheet. Roast for 10 to 15 minutes, rotating pan halfway through, until tender and lightly golden.
  6. In the last 1–2 minutes of roasting, warm pita breads in the oven.
  7. To assemble, spread hummus on warm pita if using. Add roasted mushrooms and onions, followed by pickles, lettuce or cabbage, tomatoes, and herbs.
  8. Drizzle with tahini sauce and serve immediately.

Notes

  • Use cremini or button mushrooms as substitutes for portobellos.
  • Add bell peppers or zucchini for extra vegetables.
  • Include a pinch of cayenne or chili powder for heat.
  • Serve over rice or in lettuce wraps for variations.
  • Store components separately and assemble fresh for best results.

Nutrition

Find it online: https://savorymomskitchen.com/mushroom-shawarma/