• Prep Time 10
  • Cook Time 20
  • Total Time 30 minutes
  • Yield 2 1x

Layer flavors and textures in this simple sheet-pan recipe that combines tender portabellas, crispy cucumbers, juicy tomatoes and creamy yogurt in a soft pita.

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  • 8 ounces portabella mushrooms, cleaned, stemmed, gills removed, and cut into 3/4-inch slices
  • 1 small red onion, cut into 1/2-inch wedges
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup Greek yogurt
  • 2 loaves pita
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded purple cabbage
  • 1 Persian cucumbers, cut into 1/2-inch pieces
  • Chopped fresh cilantro, for garnish
  • Tahini, for serving, optional


  1. Preheat oven to 450°F. Place mushrooms and onions on a rimmed baking sheet. Add oil cumin, paprika, salt and pepper, and toss to coat. Bake until mushrooms and onions are tender and light golden-brown, about 20 minutes.
  2. Spread yogurt over each pita. Top with mushroom mixture, tomatoes, cabbage, cucumbers and cilantro. Drizzle with tahini, and serve.


Tip: Add some heat with your favorite red pepper hot sauce.

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