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Vegetarian Mushroom Shawarma Pitas

Course Sandwich
Cuisine Vegetarian
Keyword Pita Sandwich, Pitas, Portobello, Portobello Mushrooms, Portobellos, Vegetarian Shawarma
Prep Time 25 minutes
Servings 4
Author Alexa Weibel (NYT Food)


  • ¾ lb portobello mushroom caps, sliced ½ inch thick
  • 1 medium red onion, halved and cut into ⅓ inch wedges
  • 3 tablespoon plus 2 teaspoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • ¾ teaspoon ground coriander
  • ½ teaspoon ground sweet or smoked paprika (optional)
  • Kosher salt and black pepper
  • 4 pitas (I used whole grain pitas)
  • 2 cups very thinly sliced red cabbage (about 6 ounces)
  • ¾ cup low-fat or whole-milk Greek yogurt
  • ¾ teaspoon ground tumeric
  • cilantro or mint for serving


  1. Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and ½ teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.

  2. Meanwhile, toss cabbage with remaining 2 teaspoons oil in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt and turmeric; season with salt and pepper.

  3. To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately. (I went freestyle here and slathered the yogurt on top, which made for a messier sandwich).

    Vegetarian Mushroom Shawarma Pitas with turmeric Greek yogurt dressing.