INGREDIENTS
PORTOBELLO MUSHROOMS
2 large minced garlic cloves
3 tsp ground coriander
3 tsp ground cumin
1 tsp ground cardamom
¼ tsp ground cayenne pepper (reduce to 1/8 tsp to make it not spicy)
2 tsp smoked paprika
¼ tsp black pepper
1 tbsp lemon juice
1/2 cup vegetable broth
2 tbsp date syrup
20 ounces portobello mushrooms
Optional:
1 tsp salt or to taste
Toppings
½ a sliced cucumber
½ cup diced tomatoes
3 leaves of lettuce
3 HV Soft Almond Flatbreads (see my recipes)
Optional:
HV Mint Yogurt (see my recipes)
INSTRUCTIONS
Prepare mushrooms using the pressing technique as seen in the video.
Prepare marinade by combining broth, date syrup, and spices in a container. Add cooked portobello mushrooms. Let sit in the marinade for 1+ hours.
Add marinated portobellos back to the pan and cook for 2-3 minutes on each side. Slice into thin stripes.
Using a soft flatbread add sliced shawarma portobello, cucumber, tomatoes, and mint yogurt sauce.
Enjoy!
