Portobello Shawarma Recipe

Liven up your party with this vegan shawarma recipe, which uses spiced portobello or baby bella mushrooms in place of meat.

| May 2019

shawarma
Photo by Getty Images/Myasinirik

This recipe has been in the making for fifty years. While that might sound dramatic, it’s a perfect example of the role food memories can play in inspiring creative new uses for familiar ingredients. When I was growing up, my father, Anton, loved to forage for wild vegetables, herbs, and fruit. He would pick all sorts of mushrooms and teach us how to distinguish between the edible and poisonous varieties. He also tried (with no success at the time) to convince us that the heartier mushrooms could be used instead of meat in customary dishes that my mother made. Eventually, as an adult, I came around to the idea, and my daughter, Jumana, did, too, when I came up with this vegan portobello shawarma. It’s as spicy and satisfying as the original and will please even the most committed carnivore. 

Make 4 to 6 large pita sandwiches. 

Ingredients

  • 2 pounds portobello or baby bella mushrooms, stems removed and caps finely chopped
  • 1 teaspoon mild curry powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon freshly grated nutmeg
  • 3 cloves garlic, diced
  • 6 tablespoons olive oil
  • 6 tablespoons distilled white vinegar
  • Sea salt
  • Pita bread, cucumbers, tomatoes, pickles, harissa, and tahini sauce for serving

Directions

In a large bowl, combine all the ingredients except the salt and serving options, and toss well to coat the mushrooms. Heat a large skillet over medium heat, add the mushroom mixture, and cook for 4 to 6 minutes, stirring occasionally, until the mushrooms are tender. Season with salt and pile into pitas along with whatever toppings you like, to make sandwiches.



Note: Set up a shawarma bar for a party with warm pitas, chopped red onion, chopped parsley, pickles, tahini, and harissa so each guest can build his or her own sandwich.

More from Levant:



Subscribe Today - Pay Now & Save 64% Off the Cover Price

Get the latest on Natural Health and Sustainable Living with Mother Earth News!

Mother Earth News

Your friends at Mother Earth Living are committed to natural health and sustainable living. Unfortunately, the financial impact of COVID-19 has challenged us to find a more economical way to achieve this mission. We welcome you to our sister publication Mother Earth News. What you sought in the pages of Mother Earth Living can be found in Mother Earth News. For over 50 years, “The Original Guide to Living Wisely” has focused on organic gardening, herbal medicine, real food recipes, and sustainability. We look forward to going on this new journey with you and providing solutions for better health and self-sufficiency.

The impact of this crisis has no doubt affected every aspect of our daily lives. We will strive to be a useful and inspiring resource during this critical time and for years to come.

Best wishes,
Your friends at Mother Earth Living and Mother Earth News

Save Money & a Few Trees!

By paying with a credit card, you save an additional $5 and get 6 issues of Mother Earth News for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).


Facebook Pinterest Instagram YouTube Twitter

Classifieds