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Notes
- 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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Ingredients
Scale
- 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
Instructions
- 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.
- Spread yogurt over each pita. Top with mushroom mixture, tomatoes, cabbage, cucumbers and cilantro. Drizzle with tahini, and serve.
Notes
Tip: Add some heat with your favorite red pepper hot sauce.
Tip: Add some heat with your favorite red pepper hot sauce.
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