
Mushroom Shawarma Bowls
with Roasted Garlic Yogurt Sauce
520 cals
20 mins
Description
Introducing... the “mushwarma”! In our plant-based spin on the traditional Middle Eastern shawarma, portobello mushroom slices are sautéed with onions, becoming juicy and tender. Instead of stuffing the mushroom inside a flatbread as you would a typical meat shawarma, you’ll plate this flavourful main over flaky, nutty bulgur and a yogurt sauce with roasted garlic and fresh mint. The tomato, sliced radish and crunchy cabbage side salad add a bright red tinge and sweetness to the bowl, thanks to the lemon-pomegranate vinaigrette.
Contains:
Milk, Wheat
Ingredients
for 2 servings
(Double for 4 portions)
140g Cherry tomatoes
60g Sliced radishes
100g Shredded red cabbage
25g Sliced red onions
1 Bunch of mint
1 Lemon
4 Portobello mushrooms
78g Large-flaked bulgur
15ml Pomegranate molasses
15g Minced roasted garlic
100g Greek yogurt
10g Shawarma Party spice blend (salt, garlic, dried carrots, red bell pepper, curry powder, sugar, sunflower oil, onion, black pepper, basil, oregano, marjoram, parsley, chives, cinnamon, cloves, coriander, nutmeg, mahleb, white pepper, allspice)
Nutrition
Total fat | 32g |
Saturated Fat | 5g |
Sodium | 600mg |
Total carbs | 57g |
Sugar | 16g |
Protein | 16g |
Fibres | 11g |
Recipe Instructions




