Spiced mushroom pittas with tahini
Well-browned mushrooms with cumin, paprika and garlic, stuffed into warm pittas with cucumber, red onion, parsley and a lemony tahini sauce. Savoury, fresh and ready in 25 minutes.
- Time
- 25 min
- Serves
- 2
Method
- Slice the mushrooms thickly and finely chop the garlic. Dice the cucumber, slice the red onion thinly and roughly chop the parsley.
- Whisk the tahini with the juice of half the lemon, 2 tablespoons of water and a pinch of salt until smooth and pourable.
- Get the olive oil hot in a large frying pan over a medium-high heat. Add the mushrooms and fry for 8 minutes, stirring only now and then, until their liquid has cooked off and they are well browned.
- Lower the heat to medium and add the garlic, cumin, smoked paprika and a pinch of salt. Cook for 2 minutes, stirring, then squeeze in the rest of the lemon.
- Warm the pitta bread in a toaster or under the grill for 1 minute, until puffed, then slit each one open along one side.
- Stuff the pittas with the mushrooms, cucumber, onion and parsley and spoon in the tahini sauce.
Tip Do not salt the mushrooms until the liquid has gone, or they stew rather than brown. Pittas freeze well, so keep spares.
Per portion
| Energy | 618 kcal |
| Protein | 21 g |
| Carbohydrate | 73 g |
| of which sugars | 10 g |
| Fat | 25 g |
| of which saturates | 4 g |
| Fibre | 9 g |
| Salt | 1.02 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- mushrooms400 g
- pitta bread4
- garlic3 cloves
- tahini30 g
- cucumber½
- red onion1
- parsley½ bunch
- lemon1
- cumin2 tsp
- smoked paprika1 tsp
- olive oil2 tbsp
