INGREDIENTS
3/4 lb
portobello mushroom caps
1 medium
onion
3 tbsp
olive oil
1 tsp
ground cumin
3/4 tsp
ground coriander
1/2 tsp
ground
1 serving
kosher salt and pepper
4
pitas
6 oz
cabbage
3/4 cup
whole-milk greek yogurt
3/4 tsp
ground turmeric
1 serving
cilantro