Vegan Mushroom Shawarma
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My Vegan Mushroom Shawarma is packed with savory flavor and plant-based protein, thanks to portobello mushrooms, garlic, and warm spices. It’s one of my favorite easy meals to prep in under an hour. I love serving it in warm pita with fresh toppings for a delicious Mediterranean dinner.
You probably know by now that Middle Eastern food is a big deal in my house. Between the nutty citrusy Tahini pasta and those hearty lentil falafel burgers, the flavors always take over the kitchen. My husband and kids start hanging around the second it’s cooking, just the smell has everyone ready to eat!
And this vegan mushroom Shawarma I am sharing with you today is seriously a must-try for plant-based foodies. The meaty texture of the Portobello mushrooms is the perfect meat substitute that oozes with juices and absorbs the depths of flavors from the mixture of spices, it’s honestly the best kind of meat-free swap. Even my husband forgets there’s no meat in it. Ha!
👩🏽🍳 Why I Love This Recipe
As a mom of three hungry boys, spending hours in the kitchen just isn’t an option. I need recipes that are quick, easy, and don’t leave a mess behind. That’s where my mushroom shawarma comes in, it checks every box, the kids actually eat it, and it doesn’t break the grocery budget.
Preparing this delicious mushroom shawarma couldn’t be any simpler! Chop and toss the mushrooms into the Shawarma marinade and bake them in the oven until slightly charred. Then, load your pita bread with several pieces and top with a drizzle of Tzatziki sauce, a handful of lettuce, a few chopped tomatoes, and sliced onions, and enjoy. See, I told you it was easy!
I actually made this about a month ago when some friends showed up unexpectedly, and I was not ready. They caught me completely off guard. My fridge was nearly empty, but I had a few veggies and some portobello mushrooms that saved the day. Luckily, I also had some pita bread, which led to the creation of this flavorful mushroom Shawarma recipe. It was so tasty that even my non-vegan friend asked for the recipe. So if you’ve got some mushrooms lying around, give this a try. I think you’ll love it too.
🥘 Ingredients
To make this veggie mushroom shawarma, here’s what you’ll need, and the good news is, everything’s easy to find at your local grocery store.
Portobello mushrooms: I use portobello mushrooms as the hearty base of this shawarma, they have that meaty texture that is great in this dish.
Garlic: Garlic has a savory flavor that sets the tone for the rest of the marinade.
Lemon juice and Apple cider vinegar: These add a fresh and tangy brightness that balances all the spices.
Paprika, Cumin, and Oregano: I mix these in for earthiness and a little herby depth that’s classic for shawarma.
Cloves, Crushed red pepper, and Cinnamon: This trio gives the marinade just a hint of sweetness, gentle heat, and a subtle spiced finish.
🔪 How To Make
I promise, once you try this homemade mushroom shawarma, you’ll be making it on repeat. Here’s how I do it:
Toss the mushrooms: I add the sliced mushrooms to a bowl with the shawarma marinade and gently mix until they’re well coated, making sure every piece gets covered before baking.
Bake the mushrooms: I spread the marinated mushrooms out on a baking sheet and bake them at 350 for about 40 minutes, until they’re tender and starting to brown around the edges.
Add toppings and serve: I warm up the pita, pile on the roasted mushrooms, and top with lettuce, tomato, onion, pickles, and a big spoonful of vegan tzatziki. Then it’s ready to eat!
💭 Expert Tips
My #1 Secret Tip for making this vegan mushroom shawarma is to spread the mushrooms out in a single layer on the pan. The first time I made it, I crowded them too much and they ended up steaming instead of roasting (soggy mess, oh no!). Ever since I started giving them space, they cook up tender with those perfect golden edges.
Other Tips To Keep In Mind:
- Slice the mushrooms evenly: I always slice my portobellos into similar sizes so they cook at the same rate and don’t dry out.
- Massage the marinade in well: I take a minute to really work the marinade into the mushrooms so the flavor soaks in before baking.
- Watch the oven near the end: Around the 35-minute mark, I keep an eye on them so they get lightly crisp without burning.
- Warm the pita just before serving: A few minutes in the oven makes the pita soft and perfect for wrapping. I never skip this step!
📖 Variations
This vegan mushroom shawarma is one of my favorite easy dinners, and I love how easy it is to switch things up! For a variation, I suggest the following favorites:
Tempeh Shawarma: When I want extra protein, I swap the mushrooms for sliced tempeh. I boil it first to mellow the flavor, then marinate and bake just like the original. Check out this veggie shawarma with tofu too.
Shawarma Bowls: Instead of pita, I layer the roasted mushrooms over rice or quinoa and top with all the usual fixings. It’s great for meal prep and easy to pack for lunch.
Spicy Version: If I’m making this for my husband and I, I double the crushed red pepper for more heat. So good!
🍽 Serving Suggestions
The fun part about this shawarma is you can dress it up however you want, whether you’re craving something a little sweet or a little spicy. Here are a few ways I love to change it up and make it extra tasty.
Sauces: I always serve it with my spicy vegan sriracha mayo, or the kids go straight for the Tzatziki sauce every time. When I’m in the mood for something a little sweeter, I grab this BBQ sauce, it’s so good with wraps, kebabs, or this shawarma.
Salads: Add color and fresh flavors to your Shawarma with my favorite summer watermelon feta mint salad, the classic cucumber tomato and avocado salad, or my hubby’s favorite healthy potato salad.
🧊 Storage Directions
Refrigeration: I mix the marinade the night before and keep it in the fridge. I also prep any homemade sauces like tzatziki or hummus and chop the veggies so everything’s ready to go. Leftover shawarma stores well in an airtight container in the fridge for up to 3 to 4 days.
Freezing: I don’t usually freeze this one since the mushrooms change texture, but if you do, make sure they’re completely cooled and packed in a freezer-safe container. Reheat straight from frozen or thaw overnight in the fridge.
Reheating: To warm it up, I toss the mushrooms in a skillet over medium heat until hot. You can also pop them in the oven for 10 minutes at 350 F.
❓Recipe FAQs
Can I use a different type of mushroom?
Yes, you can. I like portobello mushrooms because they’re big, meaty, and soak up the spices really well. But I’ve also used cremini or white button mushrooms when that’s all I had. Just watch the baking time since smaller mushrooms can cook faster and dry out if you’re not careful.
Is this recipe spicy?
It has a little bit of spice from the crushed red pepper, but nothing too strong. If you’re making it for kids or someone who doesn’t like spicy food, just use less or skip the red pepper altogether. It still tastes great without it.
Is this recipe gluten-free?
The mushroom filling is naturally gluten-free, which is great. To make the whole meal gluten-free, I just use gluten-free pita or serve it in a bowl with rice or salad instead of bread. It’s an easy swap and just as tasty.
🥣 More Mushroom Recipes!
Love this plant based recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!
You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!
📋 Recipe Card
Vegan Mushroom Shawarma
My Vegan Mushroom Shawarma is packed with savory flavor and plant-based protein, thanks to portobello mushrooms, garlic, and warm spices. It’s one of my favorite easy meals to prep in under an hour. I love serving it in warm pita with fresh toppings for a delicious Mediterranean dinner.
Servings: 4
Calories: 22kcal
Ingredients
- 2 portobello mushrooms , or you can also use 8 ounce package of tempeh
- 3-4 cloves garlic , minced
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- ¾ – 1 teaspoon sea salt
- ½ – ¾ teaspoons cloves , adjust to your preference
- ½ – ½ teaspoons crushed red pepper , use less if you do not like spice
- ¼ – ½ teaspoon cinnamon , adjust to your preference
- Drizzle of olive oil or broth if you don’t use oil
To serve
- Pita bread , gluten-free if needed
- Vegan Tzatziki
- Pickles
- Tomatoes
- Lettuce
- Red onion
Instructions
- Preheat oven to 350.
- Mix all the ingredients, except the mushrooms/tempeh in a bowl and mix well.
- If using portobello mushrooms, thinly slice them. Put them in a baking pan.
- If using tempeh, cut tempeh block in half. Bring a pot of water to a boil, place tempeh halves inside and boil for 10-15 minutes. This removed any bitter taste from the tempeh. Remove tempeh, and after it has cooled slice it into ¼ inch slices.
- Add the spice mix to the pan with the mushrooms/tempeh. Using your hands massage the mixture into the mushrooms/tempeh so they are well coated.
- You can allow it to sit while you prep any toppings/sides, but you don’t have to marinate it too long. About 5-10 minutes while you clean up works great too.
- Bake for 35-40 minutes or until golden brown and beginning to crisp at the edges. You may want to mix the slices up part way through.
- Once it is done, warm your pita in the oven for 3-5 minutes to make it more pliable and easy to eat.
- Assemble and serve!
Notes
- My #1 Secret Tip for making this vegan mushroom shawarma is to spread the mushrooms out in a single layer on the pan. The first time I made it, I crowded them too much and they ended up steaming instead of roasting (soggy mess, oh no!). Ever since I started giving them space, they cook up tender with those perfect golden edges.
- Slice the mushrooms evenly: I always slice my portobellos into similar sizes so they cook at the same rate and don’t dry out.
- Massage the marinade in well: I take a minute to really work the marinade into the mushrooms so the flavor soaks in before baking.
- Watch the oven near the end: Around the 35-minute mark, I keep an eye on them so they get lightly crisp without burning.
- Warm the pita just before serving: A few minutes in the oven makes the pita soft and perfect for wrapping. I never skip this step!
Nutrition
Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 400mg | Potassium: 211mg | Fiber: 1g | Sugar: 1g | Vitamin A: 460IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg
