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–+ servings

Mushroom Shawarma

Roasted oyster and portobello mushrooms make up this colorful shawarma-inspired wrap! Topped with a yogurt-tahini sauce and sumac onions, served over a warm pita bread.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Servings 2 wraps
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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
  • ½ tsp salt
  • ½ 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

  • ⅓ red onion, sliced
  • ⅓ cup tomatoes, chopped
  • ⅓ cup persian cucumbers, chopped
  • 1 tsp sumac powder
  • 2 Tbsp lemon juice
  • 1 tsp extra virgin olive oil
  • ⅓ cup fresh parsley leaves, chopped
  • Pinch of salt

Tahini

  • ½ cup greek yogurt
  • 1 Tbsp tahini
  • 1 Tbsp lemon juice
  • 1 tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp black pepper

Instructions
 Start Cooking 

  • Preheat the oven to 350°F 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, ½ tsp salt, ½ 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 375°F 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, ½ cup greek yogurt, 1 Tbsp tahini, 1 Tbsp lemon juice, 1 tsp garlic powder, ¼ tsp salt, ¼ 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.
    ⅓ red onion, ⅓ cup tomatoes, ⅓ cup persian cucumbers, 1 tsp sumac powder, 2 Tbsp lemon juice, 1 tsp extra virgin olive oil, ⅓ 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.
Keyword Biohacking, Nutrition
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