Portobello Shawarma
Ingredients
For the Portobello Mushrooms:
- 3-5 Portobello mushrooms (depending on size)
- Olive oil (for coating and pan)
For the Shawarma Seasoning:
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/4 teaspoon cinnamon
- 1 teaspoon onion granules
- 1/2 teaspoon dried oregano (crushed)
- Sea salt and black pepper (to taste)
For the Tzatziki Sauce:
- Plain yogurt (plant-based, such as Kite Hill)
- Fresh mint (minced)
- 1/2 clove garlic (minced)
- Lemon zest (from 1/2 lemon)
- Salt (to taste)
Other Ingredients:
- Warm pita bread
- Arugula (or other greens like butter lettuce)
- Cucumber (sliced)
- Cherry tomatoes (halved)
- Fresh parsley (chopped)
- Harissa chili paste (homemade or store-bought, for topping)
Instructions
Prepare the Portobello Mushrooms:
- Cut the stems off the portobello mushrooms and reserve for other uses.
- Coat the mushrooms with olive oil.
Press the Portobello Mushrooms:
- Heat a pan over high heat and add some oil.
- Place the portobello mushrooms in the hot pan, smaller one first.
- Place another cast-iron pan on top of the mushrooms to press them down.
- Allow the mushrooms to cook and soften for about 8-10 minutes, releasing their water.
- Flip the mushrooms occasionally (once or twice, or more for larger mushrooms).
- As the mushrooms cook and release water, start pressing them with the top pan to condense them.
- Continue cooking until the mushrooms are nicely flattened and have released most of their water.
- Remove the pressed mushrooms from the pan and set aside.
Make the Shawarma Seasoning:
- In a small bowl, combine the cumin, paprika, cayenne pepper (if using), cinnamon, onion granules, dried oregano, sea salt, and black pepper.
- Mix well.
Season the Portobello Mushrooms:
- Heavily season both sides of the pressed portobello mushrooms with the shawarma seasoning.
- Make sure the seasoning is in all the crevices.
Sauté the Seasoned Mushrooms:
- Heat a pan over medium heat with olive oil and a little butter (for added richness).
- Sauté the seasoned mushrooms in the pan until they are nicely blackened on each side.
- Cook for another minute.
Make the Tzatziki Sauce:
- In a bowl, combine the plain yogurt, minced mint, minced garlic, lemon zest, and salt.
- Stir well.
Prepare the Other Ingredients:
- Slice the cucumbers.
- Halve the cherry tomatoes.
- Chop the fresh parsley.
Slice the Cooked Portobello Mushrooms:
- Slice the pressed and seasoned portobello mushrooms thinly.
Assemble the Shawarma:
- Warm the pita bread.
- Spread plenty of tzatziki sauce on the pita.
- Add some arugula (or other greens).
- Pile on the sliced portobello shawarma.
- Add a couple of tomato halves.
- Garnish with fresh parsley.
- Top with harissa chili paste (if desired).
Video Description
Chef Chad Sarno as he shows you how to make a delicious Vegan Shawarma using pressed, seasoned and then thinly sliced portobello mushrooms. The mouth-watering mushrooms are piled high on top of a warm pita with a plant-based tzatziki sauce, cucumbers, tomatoes, fresh parsley and then topped with a homemade harissa chili paste. Soooo good!!!
FUll recipe: https://wickedkitchen.com/mushroom-shawarma/
That Harissa recipe ▶︎ https://youtu.be/jk20kqUDdlU