Shawarma-Spiced Portobello Mushrooms
with Cabbage & Carrot Salad, Hummus, White Sauce & Pitas
- Sesame
- Wheat
- Milk
- Eggs
This mezze-inspired array of bites creates a flavorful vegetarian meal perfect for any day of the week. Hearty portobello mushrooms are sautéed with onion wedges and seasoned with our shawarma spice blend. Alongside is a fresh, tangy salad of red cabbage and carrot, velvety hummus, toasted pita breads, and a lemony white sauce for drizzling.
Ingredients
4 tablespoon
Hummus
(Contains: Sesame)
1 unit
Onion
2 unit
Pitas
(Contains: Sesame, Wheat)
½ unit
Lemon
2 tablespoon
Yogurt
(Contains: Milk)
4 ounce
Red Cabbage and Carrot Mix
½ tablespoon
Shawarma Spice Blend
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Portobello Mushrooms
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Zest and quarter lemon. Halve, peel, and cut onion into ½-inch-thick wedges. Using the tip of a spoon, remove and discard black gills from undersides of portobello mushrooms; cut into ½-inch-thick strips.
In a medium bowl, toss together cabbage and carrot mix, ½ tsp sugar, a drizzle of olive oil, juice from half the lemon, a pinch of salt, and pepper until thoroughly combined (for 4 servings, use 1 tsp sugar and juice from whole lemon). Refrigerate until ready to use.
Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, 4-5 minutes.
Add another large drizzle of oil and mushrooms to pan. Season with half the Shawarma Spice Blend (all for 4 servings), a pinch of salt, and pepper. Reduce heat to medium low and cover. Cook, stirring occasionally, until veggies are browned and tender, 3-4 minutes (you may need to cook in batches for 4).
Meanwhile, in a small bowl, whisk together yogurt, mayonnaise, and as much lemon zest as you like. Season with a pinch of salt and pepper.
Toast pitas until golden brown, then cut into quarters.
Divide veggies, Sabra™ Classic Hummus, salad, and pitas between plates in separate sections. Serve with white sauce on the side. TIP: Enjoy with your favorite hot sauce if you like things spicy!
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty mushrooms and flavorful combo, though some found it bland and suggested using the full spice packet.
- Ease of prep: Quick and easy to prepare, with a tip to make the coleslaw in advance for better flavor absorption.
- Suggestions: Consider chopping mushrooms smaller for easier eating, and try adding feta cheese for extra flavor 🧀.
- Portions: Several felt it was more of a light snack than a full meal; some wanted more hummus and mushrooms.
- Texture: The contrast of crunchy cabbage and cooked mushrooms was appreciated, though some found the mushroom texture challenging.
