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.
Reviews from our home cooks
I don't usually rate recipes but this was absolutely delicious. I would eat this again for sure! My husband and I typically make 3 meals of the 2-person meal. We aren't big eaters. We were sopping up the sauce with the last bites of each stuffed triangle. Loved this!
Very good if looking for something light but filling. I used it as lunch and was satisfied until I made dinner. As always the flavors are stupendous.
Very easy - and tasty recipe. New one for us and we very much enjoyed it.
Fabulous flavor! Would have liked a little more hummus and sauce, but wonderful meal to try!
Instead of having a cabbage and carrot salad type thing on the side, a mini caprese salad would pair better with this meal. The cabbage felt like an afterthought of something that needed to be added to the meal for the sake of having vegetables, but a small salad of cucumbers, tomato, and some tiny mozzarella balls would have made this meal better.
I liked the flavors. The large pieces of mushroom made it hard to eat w the pita. I chopped mine smaller.
Learned about the gills to make sure the Mushroom is clean. This was good
Prep the coleslaw in advance so it has time to absorb liquids and flavor otherwise it's like eating a head of raw cabbage.
The meal was tasty, but all the components were tangy/citrusy. Another flavor note (spicy, sweet) might have brought some balance.
This was a fun change from the recipes we normally order. I'd love to see more like this
