Layer flavors and textures in this simple sheet-pan recipe that combines tender portabellas, crispy cucumbers, juicy tomatoes and creamy yogurt in a soft pita.
Sheet-Pan Mushroom Shawarma Pita
Layer flavors and textures in this simple sheet-pan recipe that combines tender portabellas, crispy cucumbers, juicy tomatoes and creamy yogurt in a soft pita.
Layer flavors and textures in this simple sheet-pan recipe that combines tender portabellas, crispy cucumbers, juicy tomatoes and creamy yogurt in a soft pita.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Yield
2 servings
Ingredients
- 1 ounce of dried Portabella mushrooms, or 8 ounces of fresh 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
Instructions
- Cover the dried mushrooms with water and soak for 15 minutes to reconstitute.
- 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, and serve.