1MediumRed Onion, sliced in half and cut into ⅓" slices
2~3tablespoonsOlive Oil
½teaspoonGround Coriander
1teaspoonGround Cumin
1teaspoonPaprika, adjust according to spice preference
To tasteSalt & Pepper
For Yogurt Sauce:
½cupGreek Yogurt
2tablespoonsSour Cream, optional
½of a Small Cucumber*, grated or chopped
¼teaspoonTurmeric
½teaspoonGarlic powder*, optional
¼teaspoonGround black Pepper
To tasteSalt
1~2teaspoonsLemon/ lime juice
Other Ingredients to make Pita sandwich:
4Pitas
½cupHummus
2cupsShredded Cabbage or Lettuce
As neededCucumber, thinly sliced
As neededTomato, 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.