Bada Bing, Bada Boom, that’s just how easy this Spiced Mushroom Shwarma is. She’s versatile too, just choose a base, roast up some mushrooms with your favorite spices, and delve into the fridge for your ‘accessories’. This one’s a keeper and we highly recommend doubling the quantities for fantastic leftovers!
Ingredients (serves 2)
2 pita breads - or substitute naan, pizza dough, cauliflower crust or even a tortilla.
8oz (227g) mushrooms, sliced. We love shiitake for this.
2 tablespoons olive oil
1 garlic clove, crushed
Mixed spices - we used 1/2 teaspoon each of za’atar, cumin, turmeric, paprika and 1/4 teaspoon of chili flakes, but go with what you have.
Squeeze of lemon
Salt and Pepper
To garnish:
Greek yogurt or sour cream mixed with chopped mint leaves or parsley, a squeeze of lemon and a pinch of salt
Marinated onions or sliced red/yellow onion
Cilantro or parsley leaves
Preheat the oven to 375F (190C). Place the sliced mushrooms on a baking sheet.
Add 2 tablespoons olive oil to a small bowl. Add the crushed garlic and whatever spices you choose to use. Combine and drizzle the oil over the mushrooms. Finish with a squeeze of fresh lemon juice.
Roast the mushrooms for 15 minutes, pop your pitas in the oven for the last 3 minutes to warm them up. Whilst this is all in the oven, prep the yogurt or sour cream. It doesn’t need a lot of flavor so go with what you have on hand.
Remove the mushrooms and pitas from the oven and season the mushrooms with salt and pepper.
Give your pitas a schmear of yogurt, top with mushrooms, onions, and cilantro or parsley if you have it. Fold in half and mmmm….you’re welcome.
