Shawarma-Spiced Portobello Mushrooms

🥘 Ingredients

• black pepper
  ½ tsp, ½ tsp
• cooking oil
  2 tbsp
• hummus
  ½ cup
• lemon
  2 unit
• mayonnaise
  1 tbsp
• olive oil
  1 tbsp
• onion
  1 unit
• pitas
  2 unit
• portobello mushrooms
  4 unit
• red cabbage and carrot mix
  1 pkg
• salt
  2 tsp
• shawarma spice blend
  1 tbsp
• sugar
  ½ tsp
• yogurt
  3 tbsp

🍳 Cookware

• medium bowl
• large pan
• small bowl

1. 

   1

   Wash and dry all produce.
2. 

   2

   In a medium bowl , combine red cabbage and carrot mix , sugar , a drizzle of olive oil , juice from half the lemon , a pinch of salt , and black pepper until thoroughly combined. Refrigerate until ready to use.

   red cabbage and carrot mix: 1 pkg, sugar: ½ tsp, olive oil: 1 tbsp, lemon: 1 unit, salt: 1 tsp, black pepper: ½ tsp
3. 

   3

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add onion wedges and cook, stirring occasionally, until starting to brown ⏱️ 4 minutes . Add portobello mushrooms and shawarma spice blend . Cook, stirring occasionally, until mushrooms are tender ⏱️ 3 minutes .

   cooking oil: 2 tbsp, onion: 1 unit, portobello mushrooms: 4 unit, shawarma spice blend: 1 tbsp
4. 

   4

   Meanwhile, in a small bowl , whisk together yogurt , mayonnaise , and as much zest from the remaining lemon as you like. Season with a pinch of salt and black pepper .

   yogurt: 3 tbsp, mayonnaise: 1 tbsp, lemon: 1 unit, salt: 1 tsp, black pepper: ½ tsp
5. 

   5

   Toast pitas until golden brown, then cut into quarters.

   pitas: 2 unit
6. 

   6

   Divide mushrooms, hummus , salad, and pitas between plates in separate sections. Serve with white sauce on the side. Enjoy with your favorite hot sauce if you like things spicy!

   hummus: ½ cup