Mushroom Shawarma
This Mushroom Shawarma is a flavorful plant-based take on the classic shawarmas, made with marinated mushrooms, sumac onions, and a yogurt-tahini sauce. Mushrooms naturally contain plenty of savory umami, and roasting helps concentrate their flavor.
Layered onto warm flatbread with creamy tahini, tangy sumac onions, and fresh parsley, every bite has different flavors. Itโs an easy meatless meal that still feels satisfying!
Make sure to let your mushrooms bathe in the sun, gill-side up for at least an hour so it can optimally convert its compounds into Vitamin D2!
Mushroom Shawarma
Ingredients
- 2 cups oyster mushrooms, sliced
- 2 cups portobello mushrooms, sliced
- 1 tsp smoked paprika
- 1 tsp oregano
- 2 tsp garlic powder
- 1 tsp onion powder
- ยฝ tsp salt
- ยฝ tsp pepper
- 1 Tbsp soy sauce
- 2 Tbsp lemon juice
- 1 Tbsp honey
- 1 Tbsp avocado oil
- Choice of flatbread, pita or naan
Sumac onions
- โ red onion, sliced
- โ cup tomatoes, chopped
- โ cup persian cucumbers, chopped
- 1 tsp sumac powder
- 2 Tbsp lemon juice
- 1 tsp extra virgin olive oil
- โ cup fresh parsley leaves, chopped
- Pinch of salt
Tahini
- ยฝ cup greek yogurt
- 1 Tbsp tahini
- 1 Tbsp lemon juice
- 1 tsp garlic powder
- ยผ tsp salt
- ยผ tsp black pepper
Instructions Start Cooking
- Preheat the oven to 350ยฐF and line a baking tray with parchment paper.
- In a large mixing bowl, combine all of the marinade seasonings and sauces until well mixed.1 tsp smoked paprika, 1 tsp oregano, 2 tsp garlic powder, 1 tsp onion powder, ยฝ tsp salt, ยฝ tsp pepper, 1 Tbsp soy sauce, 2 Tbsp lemon juice, 1 Tbsp honey, 1 Tbsp avocado oil
- Add the mushrooms and toss thoroughly until evenly coated in the marinade.2 cups oyster mushrooms, 2 cups portobello mushrooms
- Spread the mushrooms evenly across the prepared baking tray. Roast for 20 minutes, flipping halfway through, or until tender and lightly browned around the edges.
- Increase the oven temperature to 375ยฐF and roast for an additional 5 minutes to help the mushrooms caramelize further.
- While the mushrooms roast, warm the flatbread or pita and prepare the tahini sauce and sumac onions.Choice of flatbread, ยฝ cup greek yogurt, 1 Tbsp tahini, 1 Tbsp lemon juice, 1 tsp garlic powder, ยผ tsp salt, ยผ tsp black pepper
- For the sumac onions, slice the onions then let it soak in cool water for 10 minutes. Afterwards, drain the onion slices and mix it with the seasonings.โ red onion, โ cup tomatoes, โ cup persian cucumbers, 1 tsp sumac powder, 2 Tbsp lemon juice, 1 tsp extra virgin olive oil, โ cup fresh parsley leaves, Pinch of salt
- To assemble, spread the tahini over the warm flatbread, then layer with the roasted mushrooms, sumac onions, and fresh parsley.
- Serve warm and enjoy.
Hi, I’m Tam!
Iโm a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…
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