Vegetarian Mushroom Shawarma

by Feli Chic'Cuisine

If you love Middle Eastern flavors but want a healthier, plant-based alternative to traditional shawarma, this Vegetarian Mushroom Shawarma is for you! Packed with umami-rich mushrooms, warming spices, and creamy sauces, this dish is not only delicious but also incredibly nutritious.

Whether you're a vegetarian, trying to eat more plant-based meals, or just looking for a quick and wholesome recipe, this shawarma wrap will satisfy your cravings.

When roasted the mushrooms develop a deep umami flavor and a meaty texture that makes them an excellent substitute for traditional shawarma fillings.

This wrap consists of homemade pita bread and flavorful fillings. It is packed with sautéed mushrooms, sliced tomatoes, onions, lettuce, and a choice of yogurt, a tangy and creamy tahini sauce, or hummus. Optional toppings include pickles, olives, and hot sauce for extra flavor.

Why This Recipe is Healthy

Rich in Nutrients – Mushrooms provide essential vitamins like B vitamins (B2, B3, and B5), potassium, and antioxidants.

Good for Digestion – The fiber from mushrooms and veggies supports gut health.

Heart-Friendly – Unlike traditional meat-based shawarma, this version is lower in saturated fat and cholesterol.

Plant-Based Protein – Mushrooms, tahini, and hummus contribute to a satisfying meal with a good amount of protein.

Low in Calories, High in Flavor – Perfect for those watching their calorie intake while still enjoying bold flavors.

Tips for the Best Mushroom Shawarma

✔ Use a variety of mushrooms – Mixing different mushrooms (portobello, cremini, oyster) enhances the texture and flavor.

✔ Cook over medium-high heat – This helps achieve a slightly crispy texture instead of soggy mushrooms.

✔ Homemade pita is a game-changer – If you have time, making your own pita bread makes the wrap even more special.

✔ Customize the toppings – Add fresh herbs like parsley, a squeeze of lemon, or even avocado for extra goodness.

Easy Steps to Make this Vegetarian Shawarma

Slice the portobello mushroom caps; cook them for 4-5 minutes, until they release liquid and turn golden.

Add garlic, paprika, salt, and pepper. Cook until golden brown.

Spread a layer of yogurt over the flatbread.

Top with mushrooms, tomato, pickled cucumber, and onion slices. Drizzle with Sriracha sauce and roll tightly.

To make this dish vegan, use dairy-free flatbread and yogurt alternatives such as unsweetened soy yogurt, cashew yogurt, almond yogurt, or any other kind of plant-based yogurt.

Vegetarian Mushroom

Shawarma

Healthy and Satisfying! The mushrooms are so flavorful, and the homemade pita made it even better.

Prep.Time: 20 min Cook Time: 5 min

Serves: 4

Ingredients

4 Portobello mushrooms (200g Oyster mushrooms)
3 garlic cloves, finely chopped
1 1/2 tsp paprika (not smoked)
salt and pepper, to taste
4 Flatbreads
4 Tbsp Greek yogurt
2 tomato, sliced
8 small pickled cucumbers, sliced
1 small red onion, halved and thinly sliced
Sriracha sauce
parsley

Method

STEP 1

Thoroughly clean the portobello mushroom caps, then slice them. Heat the oil in a pan over medium-high heat and add the mushrooms.

STEP 1

Cook for 4-5 minutes, turning halfway, until they release their liquid and turn golden. Add the garlic and paprika, and season with salt and pepper. Continue cooking until the mushrooms are golden brown.

STEP 2

Place the flatbread on a plate, spread yogurt on it, then add mushrooms. Top with tomato, pickled cucumber, and onion slices. Drizzle with Sriracha sauce and roll tightly.

STEP 3

Serve the Mushroom Shawarma with vegetables salad, couscous salad, quinoa salad or red cabbage salad.