Vegetarian Mushroom Shawarma Pitas

INGREDIENTS:

• ¾  pound portobello mushroom caps, sliced 1/2-inch thick
• 1  medium red onion, halved and cut into 1/3-inch wedges
• 3  tablespoons plus 2 teaspoons extra-virgin olive oil
• 1  teaspoon ground cumin
• ¾  teaspoon ground coriander
• ½  teaspoon ground sweet or smoked paprika (optional)
•  Kosher salt and black pepper
• 4  pitas
• 2  packed cups very thinly sliced red cabbage (about 6 ounces)
• ¾  cup low-fat or whole-milk Greek yogurt
• ¾  teaspoon ground turmeric
•  Cilantro or mint, for serving

DIRECTIONS:

1. Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and 1/2 teaspoon pepper; toss to 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 yogurt and turmeric; season with salt and pepper.
3. To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.

Recipe by:  Alexa Weibel - NY Times Cooking