Vegetarian Mushroom Shawarma

by Feli Chic'Cuisine

Instead of meat, this version uses seasoned and sautéed mushrooms as the main filling. — Photo @Feli Chic'Cuisine

Mushroom shawarma is a vegetarian version of the popular Middle Eastern street food that traditionally uses marinated meat. Instead of meat, this version uses seasoned and sautéed mushrooms as the main filling.

To make a mushroom shawarma, a variety of mushrooms such as portobello, shiitake, or oyster are typically used. The mushrooms are sliced and marinated in a mixture of olive oil, lemon juice, garlic, paprika, and other spices. The marinated mushrooms are then sautéed until tender and caramelized.

The shawarma wrap usually consists of a warm pita bread or a flatbread like lavash or tortilla. The wrap is filled with the cooked mushrooms, along with sliced tomatoes, onions, lettuce, yogurt or, a tangy and creamy tahini sauce or hummus. Other optional toppings can include pickles, olives, and hot sauce.

Mushroom shawarma is a vegetarian version of the popular Middle Eastern street food that traditionally uses marinated meat. Instead of meat, this version uses seasoned and sautéed mushrooms as the main filling. — Photo @ Feli Chic'Cuisine

The end result is a delicious and satisfying vegetarian version of the popular street food that's packed with flavor and nutrition. Mushroom shawarma is a great option for those who want to enjoy a vegetarian meal that's quick, easy, and delicious.

How can be served

Mushroom shawarma is perfectly seasoned with a delicious blend of olive oil, garlic, paprika, and Sriracha sauce. Wrapped in flatbread or pita, this vegetable shawarma can be served with a salad of mixed vegetables, including lettuce, tomatoes, cucumbers, red onions, pickles, or red cabbage salad.

For a fulfilling meal, serve the vegetarian mushroom shawarma alongside rice or couscous.

Easy Steps to Make this Vegetarian Shawarma

1. 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.

2. On the flatbread, spread yogurt on it, and 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.

Feli Chic'Cuisine | Instead of meat, this version uses seasoned and sautéed mushrooms as the main filling.

Vegetarian Mushroom

Shawarma Recipe

Instead of meat, this version uses seasoned and sautéed mushrooms as the main filling.

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. 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.