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Vegetarian Mushroom Shawarma Pitas

cooking.nytimes.com
  • 25 minutes
  • Serves 4

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