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Mushroom Shawarma

Zissy Lewin
Mushroom Shawarma

The inspiration behind this mushroom shawarma recipe came via a 15 second Instagram story featuring a Miami based deli’s new menu item – mushroom shawarma. I love mushrooms and love shawarma and the combination sounded amazing. It promptly got added to a running list of recipe ideas I keep. Apart from the traditional meat/chicken-based shawarma, I’ve rubbed a shawarma spice onto cauliflower to create cauliflower shawarma, which as delicious as it was, lacks the meatiness associated with shawarma. Enter mushrooms, which are meaty and pack that umami flavour. I started by experimenting with different kinds of mushrooms and different combinations of spices. I settled on using two types of mushrooms – shimenji mushrooms, which are small white wild mushrooms that have a chewiness to them, and braai mushrooms, which are big, brown and have a meatiness to them. If you can’ find braai mushrooms, you can use portobello mushrooms. They’re a little smaller than braai mushrooms but have the same taste.

 

Mushroom Shawarma

 

The shawarma flavour comes from a shawarma spice mix, which is just a blend of spices. The quantities are below and you can double or triple the recipe and store in a jar for later use. Alternatively, you can use 3 tablespoons of a store bought shawarma blend, this is the one I like.

 

You can serve the mushroom shawarma as you would shawarma – in a pita or laffa with loads of hummus, diced veggies and tahini. Alternatively, you can create a shawarma bowl with fresh or roasted veggies, tahini, and a grain like couscous or bulghur wheat. It’s also delicious on a piece of crusty bread with lashing of hummus.

 

Mushroom Shawarma

 

Print Recipe
Mushroom Shawarma
Mushrooms have a meatiness that makes them perfect for a plant-based mushroom shawarma. They're sliced, rubbed in a shawarma blend and baked until perfectly cooked. Serve in a pita, laffa or bowl loaded with hummus and diced veggies.
Mushroom Shawarma
Servings
servings
Ingredients
Shawarma Spice Mix
Servings
servings
Ingredients
Shawarma Spice Mix
Mushroom Shawarma
Instructions
  1. Preheat the oven to 200C and line a baking tray with parchment paper or a silpat mat.
  2. Combine all the spices together to make the shawarma spice mix and set aside.
  3. Wash the mushrooms well and slice them. Add the slices to a large bowl.
  4. Sprinkle the shawarma spice mix over the sliced mushrooms, and then using your hands, mix it in well making sure each slice of mushroom gets coated.
  5. Add the olive oil and rub into the mushroom slices.
  6. Lay the mushroom slices on a lined baking tray in an even layer.
  7. Bake for 20 minutes, turning it around halfway.
  8. Serve with pita, hummus and chopped veggies, in a salad, or on top of a piece of sourdough bread.
Recipe Notes

You can use 3 tablespoons of store-bought shawarma mix instead of the blend.

 

Mushroom Shawarma

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