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Portobello Shawarma

Yields4 ServingsPrep Time15 minsCook Time5 minsTotal Time20 mins

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
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

Nutrition Facts

Servings 4