Vegan Portobello Shawarma

Press the Portobello Mushrooms:

• Add oil to the mushrooms (they will absorb a good amount).
• Heat a pan until ripping hot, then add some oil.
• Place the portobellos in the pan.
• Place another cast iron pan on top of the mushrooms to press them.
• Allow the weight of the pan to slowly press the mushrooms as they cook. Pressing too early can cause them to break.
• Cook for approximately 8-10 minutes total, flipping once or twice.
• Continue pressing until little to no water is released.
• Set aside when finished.

Season the Mushrooms:

• In a bowl, combine cumin, smoked paprika, paprika, cayenne pepper, cinnamon, onion granules, dried oregano (crushed), sea salt, and black pepper.
• Heavily season the mushrooms on both sides, ensuring the seasoning gets into all crevices.

Blacken the Mushrooms:

• Heat a pan on medium heat and add olive oil and butter.
• Saute the seasoned mushrooms until nicely blackened on each side.
• Remove from pan and slice thinly.

Prepare the Tzatziki Sauce:

• In a bowl, combine plain yogurt, minced mint, lemon zest, minced garlic, and salt.
• Stir well.

Assemble the Shawarma:

• Warm the pita bread.
• Spread a generous amount of tzatziki sauce on the pita.
• Add arugula, sliced cucumbers, sliced cherry tomatoes, and fresh parsley.
• Top with the sliced portobello shawarma.
• Finish with harissa sauce if desired.