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–+ servings

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
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Prep Time: 15 minutes
Cook Time: 30 minutes
Course: sandwich
Cuisine: greek, middle eastern
Servings: 4 Servings

Ingredients

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
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