We absolutely love a good shawarma recipe. Our cauliflower shawarma is one of our favourites and one our kids regularly ask for. This Middle Eastern dish is packed full of lovely smoky flavours and a subtle spice. It’s the most satisfying meal. As a family of vegetarian and vegans we love coming up with meat free alternatives to the top dishes. This mushroom shawarma recipe is absolutely delicious.
This vibrant vegan mushroom shawarma recipe is a flavour-packed, plant-based take on the classic Middle Eastern street food. Meaty mushrooms are coated in fragrant shawarma spices, roasted until golden and tender, then served with a harissa tahini dressing, garlic aioli, and a punchy onion and herb salad. Everything is wrapped in warm flatbreads for a messy, joyful meal that you’ll want to make again and again.
👩💻 About the author – Nichola is a family travel expert (and food fanatic) and has written for The Guardian, The Telegraph, LonelyPlanet Magazine and Wanderlust amongst many others. She’s spent over a decade travelling the world with her children and loves recreating recipes from those travels.
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Table of Contents
What is this mushroom shawarma recipe?
This plant-powered twist on a Middle Eastern favourite is a game-changer for your fakeaway nights. Meaty mushrooms take centre stage, beautifully spiced, seared, skewered and roasted to create juicy, flavour-packed shawarma. Whether you’re a committed vegan or just looking to eat less meat, this recipe brings smoky, savoury goodness in every bite. Layered into warm flatbreads with tahini, garlic aioli and a zingy onion salad, this dish delivers big on comfort, crunch and bold flavour.
What does it taste like?
The mushrooms are rich and umami with a deeply savoury shawarma seasoning, crispy on the edges and tender in the middle. The harissa adds a spicy, smoky heat that’s balanced by creamy tahini and cool garlic aioli. The onion salad brings freshness, zing and crunch, while the juicy tomatoes and cucumber keep things light and bright. Every bite is a contrast of textures and layers of flavour — spicy, creamy, crisp and cooling — all wrapped in soft, warm flatbread.
Why you’ll love this mushroom shawarma recipe
- Hearty & satisfying: The mushrooms give you that satisfying, meaty bite without any meat in sight.
- Bursting with flavour: Thanks to shawarma spices, harissa, garlic, and fresh herbs, every bite is packed with punch.
- A feast for all: This recipe is naturally vegan and perfect for sharing, whether for a weeknight treat or a casual dinner with friends.
- Totally customisable: Mix up your toppings, try it with pickled red cabbage or a drizzle of pomegranate molasses, and make it your own.
- Street food vibes at home: With a little prep, you can enjoy a mouth-watering kebab shop-style experience from your kitchen.
Key mushroom shawarma ingredients
- Oyster & king oyster mushrooms: These mushrooms have a fantastic texture and soak up all that spiced oil beautifully. Combined with flat mushrooms for depth and variety.
- Shawarma spice mix: A store-bought blend keeps things simple, or you can mix your own for a more personal touch (see below).
- Harissa: Brings a smoky, spicy richness to the dish. Essential for that fiery finish.
- Tahini & garlic aioli: Adds creaminess and balance to the dish. The combo of nutty tahini and garlicky aioli is hard to beat.
- Onion salad: Fresh, zingy and herby. This lifts the whole wrap and keeps it from feeling too heavy.
- Flatbeads: The perfect vehicle for all your toppings. You can use homemade or shop-bought, warmed just before serving.
Ingredients
Serves 4
- 400g oyster and king oyster mushrooms
- 500g large flat mushrooms, peeled and sliced
- 12 tbsp olive oil
- 12 tsp shawarma spice mix (shop-bought or homemade, see below)
- 4 flatbreads
- 4 tsp harissa paste
- 150ml olive oil (for dressing)
- 4 tbsp tahini
- 4 tsp garlic aioli
- 1 tomato, chopped
- ½ cucumber, sliced
For the onion salad
- 1 red onion, finely sliced
- juice of ½ lemon
- small handful fresh coriander, finely chopped
For homemade shawarma spice mix
- 2 tsp sweet smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garlic granules
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- ½ tsp ground cloves
- 1 tsp salt
- 1 tsp cracked black pepper
Harissa dressing
- 4 tsp harissa paste
- 150ml olive oil
What to do to make our mushroom Shawarma recipe
1. Make the onion salad
In a small bowl, mix the red onion, lemon juice and chopped coriander. Set aside to marinate.
2. Cook the mushrooms
Divide the mushrooms into three batches. For each batch, heat 2 tbsp of olive oil in a large frying pan over medium-high heat. Add the mushrooms and cook undisturbed for a few minutes to get a nice colour. Sprinkle over 1 tsp of shawarma spice mix, stir, then flip and add another 1 tsp of spice. Continue cooking for around 5 minutes until the mushrooms are golden, tender and packed with flavour. Remove from the pan and repeat with the next batch.
3. Skewer the mushrooms
Once all the mushrooms are cooked and slightly cooled, thread them onto two wooden skewers. Set aside.
4. Make the harissa dressing
Whisk together 4 tsp harissa paste and 150ml olive oil in a small bowl. Drizzle this generously over the skewered mushrooms.
5. Roast the skewers
Preheat the oven to 200°C (fan). Place the skewers on a baking tray and roast for 10 minutes until sizzling and slightly crisp on the edges.
6. Warm the flatbreads
Heat the flatbreads in a dry pan or oven until warm and pliable.
7. Assemble the shawarmas
Spread each flatbread with 1 tbsp tahini, add 1 tsp harissa, then divide the roasted mushroom shawarma across each wrap. Top with onion salad, a drizzle of garlic aioli, and a handful of chopped tomato and cucumber. Wrap and serve immediately.
Variations
- Add grilled peppers or courgettes for extra veg and colour.
- Try with tofu or halloumi instead of mushrooms if you’re not plant-based.
- Add pickled red onions or cabbage for a tangy crunch.
- Swap out the flatbreads for pitta or a grain bowl for a lighter take.
- Make it gluten-free with GF wraps or lettuce cups for wrapping.
Serving suggestions
- Serve with extra harissa or chilli sauce on the side for spice lovers.
- A squeeze of lemon over the top just before serving lifts all the flavours.
- Pair with a side of hummus, baba ganoush or tabbouleh for a mezze-style feast.
- Great with a cold beer or a minty lemonade.
Mushroom shawarma recipe success tips –
Don’t overcrowd the pan
When frying the mushrooms, cook them in batches to allow proper browning and caramelisation. Overcrowding will cause them to steam rather than crisp up.
Press for texture
Use a second pan or weight to press the mushrooms down as they cook. This step is key to achieving that satisfying, meaty texture that mimics traditional shawarma.
Balance the flavours
Don’t skip the onion salad or harissa dressing – these elements add brightness and contrast to the rich, savoury mushrooms.
Let the mushrooms rest
Once cooked and skewered, let the mushrooms cool slightly before roasting. This helps the flavours settle and prevents them from drying out.
Use fresh flatbreads
Soft, warm flatbreads elevate the whole dish. If making from scratch, time your prep so they’re ready just before serving.
Frequently asked questions
Can I make the mushrooms ahead of time? Yes! You can cook and skewer them ahead of time, then roast or grill them just before serving.
What can I use instead of harissa? Try a mix of tomato paste, smoked paprika and a little cayenne pepper or chilli oil.
Can I cook the mushrooms in the oven instead of the pan? Pan-frying adds the best texture, but you can roast them if preferred. Just make sure they get a little colour.
Do I have to use skewers? No, you can simply layer the cooked mushrooms into the wraps without skewering and roasting them again, though the skewers add extra char and presentation.
How spicy is this recipe? Mild to medium. If you love heat, add more harissa or a pinch of chilli flakes.
Nutrition information (per serving)
- Calories: 960 kcal
- Protein: 11.7 g
- Fat: 93.6 g
- Carbohydrates: 27.5 g
Ingredients
Equipment
Method
- Prepare the onion salad – In a small bowl, combine the sliced red onion, lemon juice and chopped coriander. Set aside to marinate while you prepare everything else.
- Cook the mushrooms – Heat 2 tbsp of olive oil in a large frying pan over medium-high heat. Add a third of the mushroom mix (a combination of oyster, king oyster, and sliced flat mushrooms). Cook undisturbed for a few minutes to allow browning, then sprinkle 1 tsp of the shawarma spice mix over the top. Flip and add another 1 tsp to the other side. Cook until browned and tender (about 5–6 minutes total). Remove and repeat with remaining batches, adding fresh oil each time – .
- Assemble the skewers – Once all the mushrooms are cooked and slightly cooled, thread them onto two wooden skewers.
- Make the harissa dressing – In a small bowl or jug, mix together 4 tsp harissa paste and 150ml olive oil until well combined.
- Roast the mushrooms – Preheat your oven to 200°C (fan). Place the mushroom skewers on a baking tray and drizzle over the harissa dressing. Roast for 10 minutes until slightly crispy and sizzling.
- Assemble the shawarmas – Warm the flatbreads and spread 1 tbsp tahini over each. Add 1 tsp harissa, divide the roasted mushrooms between them, then top with a generous helping of onion salad, 1 tsp garlic aioli, chopped tomato, and cucumber.
- Serve immediately – Best served fresh with extra coriander or mint if you like.
Notes
- Shawarma spice can be made in advance and stored in an airtight jar for future use.
- For a lighter version, reduce the amount of oil used or skip the garlic aioli.
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