If you’ve been looking for a vegetarian shawarma recipe, look no further than this boldly spiced crispy Mushroom Shawarma! It’s delicious in salads, but I also love to pile it high onto fluffy pita bread with white sauce, fresh and pickled veggies, hot sauce, and tahini!
Why I love this recipe so much:
- Texture: The crispy exterior gives way to a meaty texture from the perfectly cooked mushrooms, all beautifully complemented by the warm, aromatic spice mix.
- Quick cook time: Cooked over high heat in a cast-iron skillet, these need just 10 minutes to crisp up!
- Plant-based: I love beef or chicken shawarma as much as the next person, but I’m trying to incorporate more plant-based meals. You’ll hardly miss the chicken!
For more Middle Eastern-inspired recipes, be sure to try my Grilled Lamb Shawarma, Ground Beef Kebabs, or this Roasted Cauliflower & Chickpea Salad next.
What You’ll Need
- Assorted mushrooms, such as: shiitake mushrooms, white button mushrooms, sliced Portobello mushrooms, enoki, or oyster mushrooms.
- A spice blend: ground coriander, turmeric, sumac, garlic powder, cumin, Kosher salt, sweet paprika, ground cardamom, cinnamon, and cayenne pepper.
The crispy pan-seared mushrooms can be enjoyed on a salad, but I recommend grabbing pita bread and filling it with chopped lettuce, cucumber, tomatoes, pickled red onions (or really any pickled vegetables), Sriracha, and tahini.
Take it over the top with a homemade white sauce, similar to what you’d find on a Halal cart in NYC. You’ll need mayonnaise, sour cream, white vinegar, garlic, granulated sugar, Kosher salt, black pepper, and a little water to thin it out.
Ingredient Substitutions
- While meant to be vegetarian, you could of course use this same recipe with chicken, pork, beef, or lamb. You do you!
- Have a favorite store-bought shawarma spice blend? Yes, you can totally use that here!
- Have fresh herbs wasting away in the fridge? I add fresh herbs to everything! Top this with chopped parsley, cilantro, or even a little basil.
- Other toppings to try: hummus, baba ganoush, labne, any hot sauce you like, pickled red onions, or pickled cabbage.
How To Make Mushroom Shawarma
- Mix the spice blend in a small bowl.
- Season the mushrooms. Drizzle the mushrooms with a little olive oil, then toss thoroughly with the shawarma spice mixture.
- Pan-sear the mushrooms. Cook the mushrooms undisturbed in a hot cast-iron skillet for about 5 minutes on the first side, then stir well. Cook for another 3-5 minutes, until charred and crispy!
- Make the white sauce. Whisk together white sauce ingredients in a small bowl. You can use tzatziki if you prefer!
- Assemble, then serve! Pile onto warm pita bread with white sauce, chopped veggies, and tahini, then serve with hot sauce and lemon wedges! It’s both hearty and satisfying!
Pro tip: If you cook shawarma often, you can make a big batch of the shawarma seasoning blend, then store for up to 1 month.
FAQs
The spice level is adjustable based on your preference, but this has a warm, fragrant flavor and isn’t very spicy at all.
Pair it with a side of Israeli salad, tabbouleh salad, couscous, or roasted vegetables for a complete meal.
Yes, you can add thinly sliced eggplant, zucchini, or bell peppers for a different flavor profile.
Ari’s Best Tips!
- Use a cast-iron skillet for even heat distribution and a beautiful sear on the mushrooms.
- Don’t overcrowd the pan! This will steam the mushrooms instead of crisping them. Cook them in batches if necessary.
- Let the cooked mushrooms rest for a few minutes before assembling. This allows the juices to redistribute, resulting in more flavorful bites.
Leftovers & Storage Information
- To make-ahead: The seasoned mushrooms can be prepared ahead of time and stored in the refrigerator for up to 24 hours before cooking.
- Leftovers and storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, then assemble in a pita or salad bowl fresh.
While cooked mushrooms can technically be frozen, the texture might be slightly affected upon thawing. It’s best to enjoy this dish fresh for optimal taste and texture.
My Favorite Way to Serve Shawarma!
Serve the mushroom shawarma in warmed pita bread with your favorite toppings like chopped tomatoes, cucumbers, and crumbled feta cheese. For a low-carb option, use lettuce wraps instead of pita bread or enjoy in a salad.
If you want a heartier option, serve the shawarma over fluffy rice or quinoa.
Whether you’re a vegetarian or simply looking to switch up your meal routine, this dish is sure to become a favorite in your recipe collection. Enjoy every crispy bite!
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Crispy Pan-Seared Mushroom Shawarma
Equipment
- Large cast-iron
Ingredients
For the mushrooms
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp sumac
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp Kosher salt
- ½ tsp sweet paprika
- ½ tsp ground cardamom
- ¼ tsp ground cinnamon
- Pinch of cayenne pepper
- 16-20 oz mushrooms, stems removed, caps cut into ½-inch strips, such as shiitake mushrooms, white button mushrooms, sliced portobello mushrooms, enoki mushrooms, oyster mushrooms – you can mix and match!
For the white sauce
- ½ cup mayonnaise
- ¼ cup sour cream or whole milk Greek yogurt
- 2 Tbsp white vinegar
- 1-2 cloves garlic, grated
- 1 tsp granulated sugar
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- Water as needed, to thin it out
For serving
- Pita bread
- Chopped lettuce, such as Romaine (cabbage works too!)
- Cucumber, thinly sliced
- Tomatoes thinly sliced
- Pickled red onions
- Tahini
- Sriracha
- Lemon wedges
Instructions
- Make the shawarma spice blend. In a small bowl, combine 2 tsp ground coriander, 1 tsp turmeric, 1 tsp sumac, 1 tsp garlic powder, 1 tsp cumin, 1 tsp Kosher salt, ½ tsp sweet paprika, ½ tsp ground cardamom, ¼ tsp ground cinnamon, and a pinch of Cayenne pepper (or more if you want it spicier). Mix well.
- Season the mushrooms. Drizzle the mushrooms with 2 Tbsp olive oil, then sprinkle the shawarma spice blend on top. Toss to thoroughly coat.
- Sear the mushrooms. Heat a large cast-iron skillet over medium-high heat. When hot, add 2 Tbsp olive oil, let it heat up, then add the mushrooms. Weight them down with a food weight or another large heavy pan. Cook undisturbed for 5 minutes, then flip them over or give them a good stir. Repeat and cook for another 3-5 minutes, or until they’re nice and crispy.
- Make the white sauce. While the mushrooms are cooking, combine ½ cup mayo, ¼ cup sour cream, 2 Tbsp white vinegar, 1-2 cloves of grated garlic (use 2 if you like it extra garlicky!), 1 tsp sugar, ½ tsp Kosher salt, and ¼ tsp black pepper. Whisk until smooth, then add a few teaspoons of water, as needed, to reach desired consistency for drizzling.
- Assemble, then serve! Pile onto warm pita bread with tzatziki (or white sauce), chopped lettuce, cucumbers, tomatoes, and pickled red onions. Drizzle with tahini, then serve with lemon wedges.
Notes
- Nutrition facts include mushrooms, spices, and white sauce only. They do not include pita or additional toppings.
- To make-ahead: The seasoned mushrooms can be prepared ahead of time and stored in the refrigerator for up to 24 hours before cooking.
- Leftovers and storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, then assemble in a pita or salad bowl fresh.
- While cooked mushrooms can technically be frozen, the texture might be slightly affected upon thawing. It’s best to enjoy this dish fresh for optimal taste and texture.
Nutrition
Photography by: Alana of Your Home Made Healthy.
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