Appetizers, Bread, PareveShoshana Shinepareve, Pareve, VegetableComment

Mushroom Shawarma

Appetizers, Bread, PareveShoshana Shinepareve, Pareve, VegetableComment
Mushroom Shawarma

  • 6-8 portobello mushrooms (gills and stems removed)

  • 2 cloves garlic, grated

  • Zest and juice of 1 lemon

  • 1 tbsp paprika

  • 1 teaspoon cumin

  • 1 teaspoon garlic powder

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon sumac

  • 1/2 teaspoon onion powder

  • 1 teaspoon dried parsley

  • 1/2 teaspoon cinnamon

  • 1/8 teaspoon cayenne pepper

  • 1 teaspoon salt

  • 1/2 cup oil


Serve with:

  • Hummus

  • Sliced tomatoes and cucumbers

  • Pita

  • Olive oil

  • Flaky Salt

  • Sumac

  • Lemon slices


Instructions

  1. Brush your mushrooms with a damp pastry brush to clean. Mix together the garlic, lemon juice and zest, spices and oil. Brush over your mushrooms. 

  2. Stack and use two skewers to secure your mushrooms in a tower. Bake on a baking sheet lined with parchment paper at 400°F for 25 to 30 minutes basting every 8 to 10 minutes. 

  3. Once the mushrooms are cooked through and crispy on the edges, remove from the oven and slice into strips. If you prefer extra crispy mushrooms, return to the oven for another 10 to 15 minutes.

  4. Spoon some hummus onto a plate. Top with your mushrooms. Add some cucumbers, tomatoes, salt, sumac, and oil. Serve with warm fresh pita.

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