Vegetarian Mushroom Shawarma Pitas

🥘 Ingredients

• portobello mushroom caps ¾ lb
• red onion 1
• extra-virgin olive oil 3 tbsp + 2 tsp
• ground cumin 1 tsp
• ground coriander ¾ tsp
• ground paprika ½ tsp
• kosher salt 1 tsp
• black pepper ½ tsp
• pitas 4
• red cabbage 2 cups
• Greek yogurt ¾ cup
• ground turmeric ¾ tsp
• cilantro

1. 1

   Heat the oven to 425 degrees. On a large rimmed sheet pan , drizzle the portobello mushroom caps and red onion with 3 tablespoons of the extra-virgin olive oil . Sprinkle with ground cumin , ground coriander , ground paprika , kosher salt and black pepper ; toss to coat. Arrange in an even layer and roast until tender and browned, 20 minutes . Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.
2. 2

   Meanwhile, toss the red cabbage with remaining 2 teaspoons oil in a medium bowl ; toss to coat. Season generously with salt and pepper. In a small bowl , stir together the Greek yogurt and ground turmeric ; season with salt and pepper.
3. 3

   To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and cilantro , and serve immediately.