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Description
This Shawarma Pita recipe features succulent portabella mushrooms, crunchy cucumbers, juicy tomatoes, and smooth yogurt, all nestled in a fluffy pita.Ingredients
- 8 oz. Monterey Mushrooms® Portabellas* , stemmed, gills removed, and cut into 3/4-inch slices
- 1 small red onion, cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup Greek yogurt
- 2 loaves pita
- 1 cup cherry tomatoes, halved
- 1 cup shredded purple cabbage
- 1 Persian cucumbers, cut into 1/2-inch pieces
- Chopped fresh cilantro, for garnish
- Tahini, for serving, optional
*Selecting Monterey Mushrooms® "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.
Instructions
- Preheat oven to 450°F. Place mushrooms and onions on a rimmed baking sheet. Add oil cumin, paprika, salt and pepper, and toss to coat. Bake until mushrooms and onions are tender and light golden-brown, about 20 minutes.
- Spread yogurt over each pita. Top with mushroom mixture, tomatoes, cabbage, cucumbers and cilantro. Drizzle with tahini.
- Serve and enjoy.
Notes
Tip: Add some heat with your favorite red pepper hot sauce.
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