Vegetarian Mushroom Shawarma Pita Sandwich Recipe

Looking for easy vegetarian pita sandwich ideas? Then try this Greek mushroom pita recipe that is flavorful and absolutely delicious. Vegan shawarma made with spice roasted mushrooms are packed with Middle eastern flavors and are meaty and hearty.

A simple cucumber yogurt sauce adds tang to the sandwich. Serve the mushrooms inside a pita pocket or fold into half-moons. Or even as an open face sandwich with fork and knife. However you serve, this Greek sandwich is sure to please anyone!!

About the recipe

I LOVE mushrooms in any shape or form. The husband is not a big fan of their texture or taste. So I rarely cook them, but recently both the kids have taken a liking to them. I have started looking for new recipes to try for the kids. We love them in lettuce wraps and in vegetarian bolognese.

All 3 of us unanimously agree that roasted mushrooms are the BEST. They taste earthy and the browned edges are extremely tasty. In this vegetarian pita sandwich, they add a lot of flavor and heartiness to the dish.

Idea for this Greek mushroom pita sandwich came from Jamie Oliver's IG video for mushroom shawarma. It looked so hearty and delicious with all the different spices.

My version however is much simpler. The mushrooms are tossed in warm spices and then roasted until lightly browned around the edges and delicious. I serve them over pita bread slathered with hummus, then top with lettuce, cucumbers, tomato and the yogurt sauce. A perfect sandwich to enjoy for any meal!!

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make mushroom/ vegan shawarma:

• Mushrooms - you can use any variety of mushroom. I like baby bella because I love their flavor and they are easy to find. But feel free to use white button, portabella or a mix of wild mushrooms.
• Red Onion
• Olive Oil
• Spices - Ground coriander, ground cumin, paprika
• Salt & Pepper

To make yogurt sauce, you will need:

• Yogurt - I love using Greek yogurt here because it is creamy and delicious. But feel free to use plain yogurt, preferably whole or 2%.
• Sour cream - optional, but I highly recommend it
• Cucumber - either grated or finely chopped
• Turmeric, black pepper, garlic powder, salt
• Lemon/ lime juice

To assemble the vegetarian Greek pita sandwich, you will need:

• Pita - you can either use pita with or without pocket
• Hummus - store bought or homemade hummus
• Roasted mushrooms
• Shredded Lettuce or cabbage
• Cucumber
• Tomato
• Yogurt Sauce

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make Greek mushroom pita sandwich:

Preheat the oven to 450°F. Line a baking sheet with foil or parchment paper for easy clean up.

Place the chopped mushrooms and red onions on the baking sheet and drizzle with olive oil. Sprinkle the spices - ground cumin, coriander, paprika, salt and pepper. Toss well to combine and spread in a single layer.

Bake for 20~25 minutes, stirring midway to evenly bake the mushrooms. Remove from the oven and set aside to cool slightly.

In a small bowl, combine Greek yogurt, sour cream (if using), cucumber, turmeric, garlic powder (if using), pepper and salt. Mix well. Stir in the lemon juice. Taste and adjust the seasoning.

Warm the pitas either on a dry skillet or wrapped in a damp towel in the microwave.

Spread hummus on the warm pita either in the pocket or on the pita itself. Top with shredded cabbage/ lettuce, roasted mushroom, cucumber and tomato. Drizzle with the yogurt sauce and serve right away!!

Expert Tips

• You can use any variety of mushroom in this recipe. I like baby bella because I love their flavor and they are easy to find. But feel free to use white button, portabella or a mix of wild mushrooms.
• Roast the mushrooms ahead of time, up to 2 days in advance. Store them in an airtight container until ready to use. You can reheat in the microwave before using in the sandwich.
• You can roast mushrooms in an Air Fryer at 400°F for 12~15 minutes, stirring midway to ensure even browning.
• I love using Greek yogurt here because it is creamy and delicious. But feel free to use plain yogurt, preferably whole or 2%.
• Sour cream is an optional ingredient. But it adds a nice tang to the yogurt sauce.
• If you want to make this a vegan pita sandwich, then omit the yogurt sauce or use vegan yogurt.
• If you want to pack this for lunch, then don't drizzle with the yogurt sauce. Serve the sauce on the side instead to avoid making the pita pocket soggy.
• Here are a few more vegetarian pita pocket filling ideas:
  • Roasted vegetables - eggplant, zucchini, bell peppers, broccoli.
  • Store-bought or homemade meatless meatballs
  • Scrambled eggs with spinach and cheese
  • Gobi kofta

You might also like

Here are a few more vegetarian sandwich ideas that you might like:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Greek Mushroom Pita Sandwich

Greek mushroom pita is an easy to make and delicious vegetarian sandwich. Shawarma made with roasted mushrooms make this meaty and hearty!!

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 15 mins

Cook Time: 30 mins

Course: sandwich

Cuisine: greek, middle eastern

Servings: 4 Servings

Ingredients

1x2x3x

To Roast Mushrooms:

• 1 lb. Fresh Mushroom, sliced into ½" thick
• 1 Medium Red Onion, sliced in half and cut into ⅓" slices
• 2~3 tablespoons Olive Oil
• ½ teaspoon Ground Coriander
• 1 teaspoon Ground Cumin
• 1 teaspoon Paprika, adjust according to spice preference
• To taste Salt & Pepper

For Yogurt Sauce:

• ½ cup Greek Yogurt
• 2 tablespoons Sour Cream, optional
• ½ of a Small Cucumber*, grated or chopped
• ¼ teaspoon Turmeric
• ½ teaspoon Garlic powder*, optional
• ¼ teaspoon Ground black Pepper
• To taste Salt
• 1~2 teaspoons Lemon/ lime juice

Other Ingredients to make Pita sandwich:

• 4 Pitas
• ½ cup Hummus
• 2 cups Shredded Cabbage or Lettuce
• As needed Cucumber, thinly sliced
• As needed Tomato, thinly sliced

Instructions

Roast the Mushrooms:

• Preheat the oven to 450°F. Line a baking sheet with foil or parchment paper for easy clean up.
• Place the chopped mushrooms and red onions on the baking sheet and drizzle with olive oil. Sprinkle the spices - ground cumin, coriander, paprika, salt and pepper. Toss well to combine and spread in a single layer.
• Bake for 20~25 minutes, stirring midway to evenly bake the mushrooms. Remove from the oven and set aside to cool slightly.

Make Yogurt Sauce:

• In a small bowl, combine Greek yogurt, sour cream (if using), cucumber, turmeric, garlic powder (if using), pepper and salt. Mix well. Stir in the lemon juice. Taste and adjust the seasoning.

Make Pita Sandwich:

• Warm the pitas either on a dry skillet or wrapped in a damp towel in the microwave.
• Spread hummus on the warm pita either in the pocket or on the pita itself. Top with shredded cabbage/ lettuce, roasted mushroom, cucumber and tomato. Drizzle with the yogurt sauce and serve right away!!

Video

Notes

• You can use any variety of mushroom in this recipe. I like baby bella because I love their flavor and they are easy to find. But feel free to use white button, portabella or a mix of wild mushrooms.
• Roast the mushrooms ahead of time, up to 2 days in advance. Store them in an airtight container until ready to use. You can reheat in the microwave before using in the sandwich.
• You can roast mushrooms in an Air Fryer at 400°F for 12~15 minutes, stirring midway to ensure even browning.
• I love using Greek yogurt here because it is creamy and delicious. But feel free to use plain yogurt, preferably whole or 2%.
• Sour cream is an optional ingredient. But it adds a nice tang to the yogurt sauce.
• If you want to make this a vegan pita sandwich, then omit the yogurt sauce or use vegan yogurt.
• If you want to pack this for lunch, then don't drizzle with the yogurt sauce. Serve the sauce on the side instead to avoid making the pita pocket soggy.
• Here are a few more vegetarian pita pocket filling ideas:
  • Roasted vegetables - eggplant, zucchini, bell peppers, broccoli.
  • Store-bought or homemade meatless meatballs
  • Scrambled eggs with spinach and cheese
  • Gobi kofta

Nutrition

Serving: 1Pita Sandwich | Calories: 350kcal | Carbohydrates: 47g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 446mg | Potassium: 731mg | Fiber: 6g | Sugar: 6g | Vitamin A: 376IU | Vitamin C: 19mg | Calcium: 133mg | Iron: 3mg

Tried this recipe?Mention @cooks_hideout or tag #cookshideout!