Crispy Mushroom Shawarma With Garlic Tahini Sauce, Pickled Radish & Fresh Mint In Soft Flatbread
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a large roasting tray.
STEP 2
Slice theĀ portobelloĀ mushroomsĀ 0.5cm thick.
STEP 3
Place theĀ portobelloĀ mushroomsĀ into your roasting tray, pour over theĀ mushroomĀ marinade, a generous drizzle of olive oil, some salt and pepper and give everything a good mix with your hands until the they are all thoroughly coated. Roast in the oven for 15 minutes or until tender.
STEP 4
Once theĀ portobelloĀ mushroomsĀ are ready, remove from the oven and place the flatbread(s) directly onto a shelf in your oven to warm through, around 1 minute. Be careful not to overcook as if theyāre too crispy they wonāt roll up well!
STEP 5
Lay out your warmĀ flatbreads, spread a layer ofĀ tahiniĀ dressingĀ over the bottom, pile on theĀ mushroomĀ shawarma,Ā radish pickleĀ and finish with someĀ jalapeƱo mint salsaĀ (very spicy!). Wrap them up and get stuck in!
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Crispy Mushroom Shawarma With Garlic Tahini Sauce, Pickled Radish & Fresh Mint In Soft Flatbread
Crispy Mushroom Shawarma With Garlic Tahini Sauce, Pickled Radish & Fresh Mint In Soft Flatbread
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a large roasting tray.
STEP 2
Slice theĀ portobelloĀ mushroomsĀ 0.5cm thick.
STEP 3
Place theĀ portobelloĀ mushroomsĀ into your roasting tray, pour over theĀ mushroomĀ marinade, a generous drizzle of olive oil, some salt and pepper and give everything a good mix with your hands until the they are all thoroughly coated. Roast in the oven for 15 minutes or until tender.
STEP 4
Once theĀ portobelloĀ mushroomsĀ are ready, remove from the oven and place the flatbread(s) directly onto a shelf in your oven to warm through, around 1 minute. Be careful not to overcook as if theyāre too crispy they wonāt roll up well!
STEP 5
Lay out your warmĀ flatbreads, spread a layer ofĀ tahiniĀ dressingĀ over the bottom, pile on theĀ mushroomĀ shawarma,Ā radish pickleĀ and finish with someĀ jalapeƱo mint salsaĀ (very spicy!). Wrap them up and get stuck in!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a large roasting tray.
STEP 2
Slice theĀ portobelloĀ mushroomsĀ 0.5cm thick.
STEP 3
Place theĀ portobelloĀ mushroomsĀ into your roasting tray, pour over theĀ mushroomĀ marinade, a generous drizzle of olive oil, some salt and pepper and give everything a good mix with your hands until the they are all thoroughly coated. Roast in the oven for 15 minutes or until tender.
STEP 4
Once theĀ portobelloĀ mushroomsĀ are ready, remove from the oven and place the flatbread(s) directly onto a shelf in your oven to warm through, around 1 minute. Be careful not to overcook as if theyāre too crispy they wonāt roll up well!
STEP 5
Lay out your warmĀ flatbreads, spread a layer ofĀ tahiniĀ dressingĀ over the bottom, pile on theĀ mushroomĀ shawarma,Ā radish pickleĀ and finish with someĀ jalapeƱo mint salsaĀ (very spicy!). Wrap them up and get stuck in!
