As much as I love to eat meat, I also love my vegetables. Whether you are vegan or vegetarian, or just being more health conscious, portobello mushrooms are a great substitute for meat. They are quite substantial and are perfect for a shawarma sandwich. I’ve tried many variations for vegan shawarma, but my absolute favourite is by Palestinian -American Rawia Bishara, from her cookbook “Levant”. The combination of meaty mushrooms, with her choice of fragrant spices and creamy tahini sauce is just heavenly! Rawia is originally from Nazareth and a respected chef and  owner of Tanoreen , a Palestinian restaurant on First Avenue in the far south end of Brooklyn New York. It’s the mecca for lovers of Levantine foods. Her recipes are genius and undeniably delicious.

INFORMATION

CategoryDifficultyBeginnerYields4 Servings
Prep Time15 minsCook Time5 minsTotal Time20 mins

INGREDIENTS

Stuffing
 900 g Portobello Mushrooms
 1 tsp Curry Powder (mild)
 1 tsp Black Pepper (freshly ground)
 1 tsp Coriander (ground)
 1 tsp Ccumin (ground)
 1 tsp Turmeric (ground)
 ½ tsp Cardamom (ground)
 ¼ tsp Nutmeg (freshly grated)
 3 Garlic Cloves (diced)
 6 tbsp Olive Oil
 6 tbsp White Vinegar (distilled)
 Sea Salt (to taste)
Tahini Yogurt Sauce
 165 g Tahini
 1 ½ tsp Garlic (chopped)
 120 ml Lemon Juice (fresh)
 170 g Yogurt (natural)
 1 Lemon (freshly squeezed)
 1 Garlic Clove
 4 tbsp Pomogranate Molases
 1 tsp Salt

INSTRUCTIONS

1

In a large bowl, combine all the stuffing ingredients except the salt and seasoning options.

2

Toss to coat the mushrooms.

3

Heat a large frying pan over a medium heat, add mushroom mixture and cook for 4-6 minutes, stirring occasionally, until the mushrooms are tender.

4

Season and pile into pittas along with whatever topping you like to make sandwiches

Ingredients

Stuffing
 900 g Portobello Mushrooms
 1 tsp Curry Powder (mild)
 1 tsp Black Pepper (freshly ground)
 1 tsp Coriander (ground)
 1 tsp Ccumin (ground)
 1 tsp Turmeric (ground)
 ½ tsp Cardamom (ground)
 ¼ tsp Nutmeg (freshly grated)
 3 Garlic Cloves (diced)
 6 tbsp Olive Oil
 6 tbsp White Vinegar (distilled)
 Sea Salt (to taste)
Tahini Yogurt Sauce
 165 g Tahini
 1 ½ tsp Garlic (chopped)
 120 ml Lemon Juice (fresh)
 170 g Yogurt (natural)
 1 Lemon (freshly squeezed)
 1 Garlic Clove
 4 tbsp Pomogranate Molases
 1 tsp Salt

Directions

1

In a large bowl, combine all the stuffing ingredients except the salt and seasoning options.

2

Toss to coat the mushrooms.

3

Heat a large frying pan over a medium heat, add mushroom mixture and cook for 4-6 minutes, stirring occasionally, until the mushrooms are tender.

4

Season and pile into pittas along with whatever topping you like to make sandwiches

Portobello Shawarma
Set up a Shawarma bar and serve with pita bread, parsley, cucumbers, tomatoes, pickles.