Name: Sheet-Pan Mushroom Shawarma Pita
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 8 ounces portabella mushrooms, cleaned, stemmed, gills removed, and cut into 3/4-inch slices; 1 small red onion, cut into 1/2-inch wedges; 2 tablespoons olive oil; 1/2 teaspoon ground cumin; 1/4 teaspoon smoked paprika; Kosher salt and freshly ground black pepper, to taste; 1/4 cup Greek yogurt; 2 loaves pita; 1 cup cherry tomatoes, halved; 1 cup shredded purple cabbage; 1 Persian cucumbers, cut into 1/2-inch pieces; Chopped fresh cilantro, for garnish; Tahini, for serving, optional

Jump to Recipe·Print Recipe

Prep Time 10
Cook Time 20
Total Time 30 minutes
Yield 2 1x

Entrees

Layer flavors and textures in this simple sheet-pan recipe that combines tender portabellas, crispy cucumbers, juicy tomatoes and creamy yogurt in a soft pita.

Print Recipe

Shop for Ingredients

Make a list for the store or order online.

Ingredients

Scale

8 ounces portabella mushrooms, cleaned, stemmed, gills removed, and cut into 3/4-inch slices
1 small red onion, cut into 1/2-inch wedges
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
1/4 cup Greek yogurt
2 loaves pita
1 cup cherry tomatoes, halved
1 cup shredded purple cabbage
1 Persian cucumbers, cut into 1/2-inch pieces
Chopped fresh cilantro, for garnish
Tahini, for serving, optional

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 450°F. Place mushrooms and onions on a rimmed baking sheet. Add oil cumin, paprika, salt and pepper, and toss to coat. Bake until mushrooms and onions are tender and light golden-brown, about 20 minutes.
Spread yogurt over each pita. Top with mushroom mixture, tomatoes, cabbage, cucumbers and cilantro. Drizzle with tahini, and serve.