Ingredients
- 700g mixed mushrooms, such as oyster, portobello and chestnut
- 2 tbsp olive oil
- 2 garlic cloves, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp cinnamon
- 1/2 tsp chilli flakes
- 1 tbsp lemon juice
- 1 tsp sea salt
- 1/2 tsp black pepper
- To Serve:
- 4 flatbreads
- Pickled cucumber
- Pickled chillies
- Shredded lettuce
- Garlic yoghurt or vegan garlic sauce
- Fresh mint or parsley
Nutrition (per serving)
- Calories: 410
- Protein: 14g
- Fat: 18g
- Carbs: 48g
Method
- Tear or slice the mushrooms into chunky pieces.
- Mix olive oil, garlic, cumin, coriander, paprika, cinnamon, chilli, lemon juice, salt and pepper.
- Toss the mushrooms in the spice mixture.
- Leave for 20 minutes.
- Spread on a hot tray and roast at 220°C for 25 to 30 minutes until crisp at the edges.
- Warm the flatbreads.
- Load with mushrooms, pickles, salad and sauce.
- Finish with herbs and serve hot.
Notes
Oyster mushrooms give the best shredded kebab-style texture. Spread the mushrooms out so they roast rather than steam.