MUSHROOM SHAWARMA

Yield 4 servings

Ingredients:
1 pound portobello mushroom caps, cleaned & sliced 1/2-inch thick
4 tablespoons extra-virgin olive oil
2 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground pimenton or smoked paprika
Sea salt and fresh black pepper
4 pitas
1 cup whole-milk Greek yogurt
1 clove garlic minced
Cilantro or mint, for serving
Quick Pickled Red Onions, for serving
Brussels Sprout & Red Cabbage Slaw, for serving

Directions:
Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and with 3 tablespoons oil. Sprinkle with 1 tsp cumin, coriander, pimenton, 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Arrange in an even layer and roast until browned & slightly crispy, about 20 minutes. Place the pitas on the top oven rack to warm during while you make finish the dish.

In a small bowl, stir together yogurt minced garlic & 1 tsp cumin, add ½ tsp salt season with salt and pepper to taste.

To serve, we like to spread a thick layer yogurt on pita, followed by mushrooms, slaw, pickled onions & chopped herbs. YUM!