Vegetarian Mushroom Shawarma Pitas Recipe (2024)

I made a taziki yogurt sauce instead of just using Greek yogurt. This recipe was delicious.

I thought the yogurt with turmeric was a game-changer. That was a subtle flavor that took the dish to another level for me. My kids all ate this, and since I was out of cumin I added extra ground coriander and called it a day. My mushrooms were pre-sliced, and it took me a grand total of 27 minutes to make this dish, start-to-finish, because my oven preheats quickly. I also had time to set the table and pour drinks in that time, and at no point did I feel rushed. EXCELLENT weeknight dinner!

Great mushrooms! The yogurt sauce wasn’t my favorite...but going to try leftovers with the tahini dressing from the spiced chickpea and pita chip salad

Excellent! Opted to use mint and added cucumber as I had one on hand. Super easy and quick weeknight meal. I added some amba to amp up some spice and turmeric but was perfect as is!

THIS RECIPE IS IT! To my fellow weekday warriors - this is the perf weeknight meal. It truly clocks in at 25 min! I made the recipe as followed except for the following mods: The greek yogurt dressing; I added salt, pepper, tumeric, garlic powder, and a squeeze of meyer lemon for more flavor. So good. The cabbage: I added sliced cucumber, a squeeze of lemon, + salt/pepper. AMAZING. One small cup of fa*gE whole greek yogurt is perfect if you're trying to save and eating just for one.

I made this last night, following the recipe exactly (smoked paprika) for my husband and I (both over 75). I bought 1/2 lb. mushrooms and 3 pita breads (not pita pockets) from a nearby Greek restaurant. We ate it all, easily, and loved it. The next time I will buy more mushrooms. I especially liked the nutrition profile. Turmeric has "powerful anti-inflammatory effects and is a very strong antioxidant." Other ingredients are also very healthy food, as you know doubt know.

use mint and added cucumbermade a taziki yogurt sauce instead of just using Greek yogurt

Used Naan instead of pita, plus added smashed garlic to the roasted veg mix. Also added about a tablespoon of lemon juice to the yogurt sauce. Didn’t feel the cabbage was necessary, but didn’t detract. Absolutely delicious.

I'm not sure why people don't care for the yogurt sauce, it's nice! Nothing fancy, but good with the mushrooms and everything else. We didn't change anything about the recipe (used smoked paprika), but did add diced seedless cucumber to the toppings. It made great leftovers for lunch the next day in a bowl eaten with rice.

We loved this recipe! At first I worried about not being able to evenly cover the mushrooms and onions with the spices and oil....did not need to worry at all because in the oven as the mushrooms released moisture everything just got deliciously souped in together. I don’t like the yogurt sauce by itself BUT mixed in with everything else it is fabulous! That simple cabbage slaw...not something I usually prefer...again as part of this total package provided interesting crunch and we enjoyed.

I made the recipe with half mushrooms and half Ray's Seitan (Philadelphia) for added protein. It was amazing. I wish I had doubled the recipe.

Just delicious! The turmeric yogurt sauce perfectly offset the meaty portobellos and roasted red onions. I would have cooked more mushrooms and more red onions because two of us demolished that layer. Goes well with a nice rosé.

Delicious recipe. I made my own raita and used garlic naan breads. Will definitely make this again.

It’s an Israeli mango/turmeric hot sauce. The one at Trader Joe’s is more tangy than spicy but is still great!

We just didn't love this. There is no resemblance at all to the flavor profile of shwarma. The mushrooms were fine. The spices never really integrated and rather stayed on the surface of the mushrooms. The onions were al dente. I had made tzatziki and hummus and those were excellent but not in the recipe. We eat a heavily plant based diet so I am always on the lookout for vegetarian dishes but will not make this one again.

I added a couple of tweets to the dish. To the slaw I added a tsp of toasted sesame oil and toasted seeds. To the yogurt sauce I mashed in half an avocado salt and pepper. Finally, garnished with slices of avocado. It was yumm!

I have a friend living with me who is a vegetarian so I've been exploring different dishes. This one was an absolute hit! We both LOVED it. I did add garlic powder and a squeeze of lemon to the yogurt (as was suggested in the notes) and a squeeze of lemon in the cabbage as well. I will be making this even after my friend moves out. Scrumptious.

This was TERRIFIC! We might have messed up and put too much salt in (need to make a second time to check that out) but we loved this. Used shredded cabbage from TJ’s and whole wheat pitas - put on cilantro at end. Very yummy!

I think the problem with the yoghurt sauce is that raw turmeric can be quite chalky. I now stir the turmeric in a drizzle of warming olive oil to let it bloom before stirring it into the yoghurt. Neutralizes what is unpleasant about the raw turmeric while allowing its lovely flavor and colour shine .

So so. Toss mushrooms in olive oil that has spices mixed in. Go easy on the salt.Yogurt is blah add humus? Cabbage with lettuce and olive oil and vinegar can help.Back naan for 3 min

Delicious and easy. I had tzatziki sauce already and adding the turmeric was very good. I served with roasted rainbow carrots with hummus on the side which made a beautiful vegetarian colorful feast!

This was so good! I cooked the onions longer then added the mushrooms. I took advice from the comments and added lemon and garlic to the turmeric yoghurt. For the flatbread, I made my own using sourdough discard with a dash of cumin, garlic powder and salt. The zing from to sourdough discard really complemented the fish. We will definitely cook this again.

Great recipe! I made just the mushroom/onion portion of this recipe to be vegan, added a couple shakes of cinnamon to the spices, mixed everything together ahead of time, then left the accumulated liquid off before baking (which I think helped things caramelize and get crispy, and didn’t take away from the flavor). Served with hummus, tahini, grilled peppers and zucchini, and raw cucumber/tomato salad.

Made this again and it does not disappoint. I roasted the veggies over the weekend which made it a 10 minute prep on a weeknight. Super tasty. Would be interested in other people's thoughts about how to add a bit more protein. Was thinking of tossing in some pressed tofu with the mushrooms and onions.

Recipe says to put the pita in the oven for the last five minutes to warm it, but five minutes at 425 toast it. Try 2 minutes next time.

Simple and delicious! The recipe is easy to follow and the result is fabulous, the blending of the spices makes this dish.

Tips: I served with lemon wedges on the side; lemon juice really perked it up. We also dipped into the extra turmeric-yogurt sauce at the table to add a little extra moisture, to the taste of each diner. Tried with both mint and cilantro, and mint is the clear winner. Side dish/palate cleanser suggestion: watermelon balls, perhaps with balsamic syrup on the side to drizzle.

Wowie, wow, wow!! This is a great recipe! It's hot here in KS, so instead of roasting it, I fired up the grill. After reading notes, I added a little lemon to the cabbage and skipped the turmeric sauce, but I'll try it with that the next time. Grilled some squash for a side and cut up a bunch of veggies - cucumbers, bell peppers, & carrots. Also had hummus & baba ganoush. Great meal.

This was delicious! I added a pint of cherry tomatoes to the roasted veggies.

Love this recipe and have made it so many times! I go a little lighter on the turmeric with the yogurt, so maybe add it bit by bit to taste.