This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is NOT safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Make sure the yogurt is gluten-free. Use gluten-free pitas in this dish, or serve over Brown Rice.
"A little bad taste is like a nice dash of paprika." -Dorothy Parker
Yes, shawarma is usually made with lamb, but this is a great alternative. (Or try my Chicken Shawarma.) The mushrooms are less expensive than lamb but have a great meaty flavor and texture. Roasting them with the spices and onions brings a fantastic umami flavor to the dish. This combined with the cabbage, pita and yogurt sauce make for a great, simple and quick meal.
Taking the gills out of a portobello mushroom when you are slicing them for cooking is key. When mushrooms cook they give up a lot of water (they are mostly water by weight, after all). The gills are dark, dark brown - almost black. When the water steams out of the mushroom, the water will turn black and color the rest of your dish - sometimes very black.
If you are just making a few pitas, it is better to use radicchio. Sometimes radicchio is available in very small heads, so you can purchase a smaller amount than purchasing a large head of red cabbage and having the rest go to waste.
Servings: 4 | Serving size: 1 stuffed pita
Cooking time: 30 minutes
This recipe can easily be multiplied and the filling and yogurt sauce keep well in the refrigerator.
|16 ounces||portobello mushrooms|
|1 Tbsp.||olive oil|
|1 medium||red onion (cut into 1/4 inch slices)|
|1 tsp.||ground cumin|
|1 tsp.||ground coriander|
|1 tsp.||smoked paprika|
|to taste||fresh ground black pepper|
|3/4 cup||Greek yogurt|
|1/2 cup||cilantro (coarsely chopped)|
|1/2 tsp.||ground turmeric|
|4||whole grain or gluten free pita|
|3 ounces||red cabbage or radicchio (very thinly sliced)|
Preheat the oven to 300°F.
Remove the stem from the mushrooms and discard (or freeze for vegetable stock).
Scoop the dark brown gills from the inside of the mushroom cap and discard (do not use the gills for stock).
Cut the mushrooms into 1/2 inch slices.
Place a large skillet or griddle over high heat.
Add the olive oil, onion, cumin, coriander, and paprika.
Cook for about 2 minutes. Stir frequently.
Add the mushroom slices, salt, and pepper.
Cook for about 15 to 20 minutes until the mushrooms are tender but not mushy. Stir frequently.
After about 5 to 7 minutes place the pita bread directly on the rack in the oven and turn the oven off.
While the mushrooms are cooking, mix together the yogurt, lime juice, cilantro, and turmeric until well blended.
When the mushrooms are done, remove the pita from the oven and arrange on plates.
Top the pita with the mushrooms, cabbage, and the yogurt sauce and serve.
Serving size: 1 stuffed pita
Amount Per Serving
|Calories 305||Calories from Fat 54|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 01g||3%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 47g||16%|
|Dietary Fiber 8g||32%|
|Vitamin A 30%||Vitamin C 40%|
|Calcium 10%||Iron 6%|
|Vitamin K 51mcg||Potassium 746mg|