There is no shortage of amazing Israeli food in DC these days. Between Sababa, Little Sesame, Shouk, and Taim, we can always get our Israeli/mushroom shawarma fix! However, when we want to cook at home, we love buying Mastiha pitas and make our own hummus and this mushroom shawarma recipe. This recipe is even better because it includes an amazing spread, including crispy chickpeas, pickled onions, cabbage, and feta!
Mushroom Shawarma
Mushroom Shawarma can be used in a salad or on a pita for a delicious healthy meal
Ingredients
For the mushrooms
- 6 large portabella mushrooms
- 4 oz oyster or shitake mushrooms
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- garlic salt and pepper
For the cabbage slaw
- 1/2 small red cabbage
- 1 cup nonfat plain yogurt
- 1/4 cup tahini
- 1/2 lemon
- 1 clove garlic minced
For the hummus
- 1 can chickpeas drained and liquid reserved
- 1/3 cup olive oil
- 1/3 cup tahini
- 1/2 lemon
- garlic salt and pepper
- extra olive oil and paprika to serve
For the crispy chickpeas
- 1 can chickpeas
- olive oil
- garlic salt and pepper
For the pickled onions
- 1/2 red onion
- 2 tsp sugar
- 1/4 cup apple cider vinegar
- water
For the vinaigrette
- mint
- 1/4 cup olive oil
- 1/2 lemon
- 2 tbsp honey
- 3 tbsp white wine vinegar
To serve
- baby kale
- pita
- feta
Instructions
For the mushrooms
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Preheat oven to 450 degrees.
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Clean and slice the mushrooms.
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Toss in olive oil and sprinkle cumin, paprika, garlic salt and pepper.
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Cook for 20 minutes.
For the cabbage slaw
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Thinly slice the cabbage.
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In a medium bowl, mix together yogurt, tahini, lemon, and garlic.
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Stir together until combined.
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Add the cabbage and mix in until cabbage is coated.
For the Hummus
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In a food processor add the chickpea, tahini, olive oil, lemon juice, garlic, salt and pepper.
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Blend the chickpeas until smooth. Add some reserved chickpea liquid as needed to thin it out.
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Serve with olive oil and paprika.
For the crispy chickpeas
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Preheat the oven to 450 degrees. Prepare a baking sheet with tinfoil and parchment paper
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Rinse a can of chickpeas and pat dry
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Toss with olive oil, garlic salt, and pepper.
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Cook for 45 minutes until its crispy.
For the pickled onions
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Thinly slice the red onion with a mandolin.
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Place the onions in a medium sized jar.
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Add the sugar to the jar
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Fill the jar 1/4 of the way with apple cider vinegar.
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Fill the rest of the jar with the warm water.
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Shake and place in the fridge for at least 4 hours
For the vinaigrette
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Thinly chop the mint.
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In a small jar, add the mint, olive oil, lemon, honey, and vinegar.
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Cover the jar and shake it together.
To serve
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Warm up the pita or add lettuce to the bowl. Make any combinations of mushrooms, slaw, hummus, crispy chickpeas, pickled onions, and feta!
Meal Prep Tips
- Prep all the components of the recipe on Sunday (or whenever you meal prep)
- I can’t find a way to make the crispy chickpeas last longer than a day, but let me know if you have any secrets!
- Check out the February Meal Plan for more tips
Substitutions
- Make as many or as few toppings as you would like!
- Dairy free: Remove the feta and yogurt
- Gluten-free:Serve as a salad!
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