This recipe is inspired by Middle Eastern spiced lamb. The Portabella takes place of the meaty texture. The flavors are bold and the prep is simple. Orig. recipe: NY Times Alexa Weibel (this version uses Tahini) https://cooking.nytimes.com/recipes/1020291
- Keyword - Mushrooms
- Servings - 4 Servings
- Cook Time - 25 Minutes
Ingredients
- 3/4 pnd - portabello mushroom caps - sliced 1/2 inch thick
- 1 medium - red onion - halved and cut into 1/3-inch wedges
- 4 tbsp - extra virgin olive oll - divided
- 1 tsp - ground cumin
- 3/4 tsp - ground coriander
- 1/2 tsp - ground paprika - can be sweet or smoked
- kosher salt and pepper - to taste
- 4 - pitas
- 2 cups - packed thinly sliced cabbage
- 1 cup - tahini
Instructions
1. Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tbsp olive oil. Sprinkle with cumin, coriander, paprika, 1 tsp sale, and 1/2 tsp pepper. Toss and coat. Arrange in an even layer and roast until tender and browned, about 20 minutes Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.
2. Meanwhile, toss 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 with tahini; season with salt and pepper.
3. To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.
