Mushroom Shawarma

This Mushroom Shawarma is a delicious, plant-based twist on the classic Middle Eastern street food — packed with umami, bold spices, and smoky flavor. Meaty mushrooms like oyster or portobello are seared until golden, then tossed in our zesty shawarma marinade for a flavor-packed vegan shawarma experience. Tuck them into warm pita, spoon over rice bowls, or pile high on hummus with lemon tahini and crunchy pickles. It’s a quick, satisfying meatless meal that doesn’t compromise on flavor.

Serves 2

Ingredients

• 1 lb oyster, portobello or any other meaty mushroom you prefer

• 4 tbsp zesty shawarma marinade

• Optional for serving:

  • Pita

  • Lemon tahini sauce

  • Toppings: Cucumber pickles,Turnip pickles, Sliced tomatoes, Sumac onions, Chopped parsley

Directions

1. Clean your mushrooms, remove the stems, and if using portobellos, scrape out the gills.

2. Slice the mushrooms into thin, long strips.

3. Heat a large heavy-bottomed skillet or griddle over medium high heat.

4. Place the mushrooms in a single layer in a dry pan (you may need to cook in batches). Cook until most of the moisture has evaporated and the mushrooms are concentrated in flavor.

5. Once the mushrooms are done, return them all to the griddle and add Beituti Zesty Shawarma marinade

6. Serve mushrooms in pita wraps, on a salad bowl, rice bowl, or as a hummus topping. Drizzle with tahini sauce and add toppings of choice.

Check the recipe video on instagram!