Portobello Mushroom ‘Shawarma’
on Naan with Hummus, Mint & Radish Slaw
Cooking time
25 minutes
Servings
2/4
Calories
550 /serving
Check out this super smart shawarma remix! We’re taking the meaty Middle Eastern take-out classic, and reimagining it in a vegetarian format. Portobello mushrooms are a substantial stand-in, and they get even mightier and meatier when roasted with onion, garlic and a smattering of sumac-laced spices. Then layer up your naan: a smear of hummus, some cabbage and radish slaw brimming with lemon and mint, and a drizzle of pomegranate molasses for a sweet finish.
We will send you:
- 90g Radishes
- 150g Shredded red cabbage
- 1 Bunch of mint
- 1 Garlic clove
- 1 Lemon
- 1 Onion (or shallot)
- 2 Portobello mushrooms
- 15ml Pomegranate molasses
- 120g Hummus
- 2 Naan
- 12g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)
Contains: Milk, Sesame, Wheat
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
17 g
Saturated Fat
3 g
Sodium
1720 mg
Total Carb
86 g
Sugars
17 g
Protein
18 g
Fibre
11 g
Preparation
Roast the mushrooms & onion
Preheat the oven to 450°F. Cut the mushrooms into ½ inch slices. Peel and slice the onion into ¼ inch rounds. Mince the garlic. On a lined sheet pan, toss the mushrooms and onion with a drizzle of oil, the garlic and spices; season lightly with S&P. Roast, stirring halfway, 16 to 20 min., until browned and softened.
Mise en place
Meanwhile, thinly slice the radishes crosswise; place in a bowl of cold water. Halve the lemon; juice ½ and quarter the remaining ½. Pick the mint leaves off the stems; roughly chop the leaves.
Toast the naan
Toast the naan directly on an oven rack, 2 to 3 min., until warmed through. Set aside in a warm spot.
Make the slaw
Meanwhile, drain the radishes and pat dry with paper towel. In a medium bowl, combine the cabbage, radishes, lemon juice, ½ the mint, a drizzle of oil and S&P.
Plate your dish
Divide the naan between your plates. Spread with the hummus. Top with the mushrooms and onion. Drizzle with the pomegranate molasses. Garnish with the slaw and remaining mint. Serve the lemon wedges on the side. Bon appétit!
