Vegan Portobello Shawarma

Amazing mushroom shawarma! Using the easy-to-find portobello mushroom, this recipe will show you how to press and sear the giant shrooms, mix-up a flavorful spice and seasoning blend, then put it all together on a warm pita with thinly shaved cucumbers, fresh tomatoes, peppery arugula and a cooling mint yogurt. Top it all off with some spicy harissa sauce and you're well on your way to having a very, very nice day.
Check out how to make your own harissa here ▶︎ • Homemade Harissa (vega...
FULL RECIPE:
wickedkitchen.com/mushroom-sh...
#veganchef #chef #mushroom #shawarma

[@ramazanuzunkaya2973]

This technique of pressurering mushrooms is so nuts💯 game changing af

[@Hazza42]

I make these but I slice the mushrooms after the sear and marinade in the spices and oil olive for a few hours in the fridge before crisping up in the pan.

[@Aritul]

That sounds like a great idea.

[@skunk69x29]

yep, that's the best way to ensure max coverage of spices to mushroom surface....

[@CartoonTutorBabi]

Why did mine come out chewy instead of meaty ??

[@edyann]

I was just about to go to sleep when your notification came in. Yummm.😁

[@amrewweekes]

Haha me too!!

[@jokeror1]

Best plant-based shawarma recipe

[@DerekSarnoChef]

We are biased, but totally agree! 🏆

[@JML-fi8rf]

This sort of food is what I live for :)

[@shamonecooper6341]

Wow Chad! You and brother does amazing dishes with mushrooms, this looks sooo good thanks for sharing.

[@susanwaterworth5622]

Can't wait to make this when I live in a country with portobellos! This looks absolutely amazing. Thank you.

[@debrt1523]

Can't wait to make this! Thanks for doing for sharing this recipe.

[@pearlsandstars829]

Looks absolutely fantastic, I'm definitely trying this!

[@martyrose]

Thanks Chad! That looks fantastic! Interesting technique. I finally found the cluster mushrooms Derek uses but they're shipped from NJ to too hot FL.

[@donnaincantalupo8521]

I've made this and it's AMAZING!! ANYTHING from Derek and Chad is PHENOMENAL!!!! YUMMMM!!!

[@kierstenclaire]

Looks SO good

[@MrEtay78]

Great recipe made it and the wife and kid loved it, thanks!

[@greenisthenewlean]

I was drooling the entire post. I cannot wait to try this.

[@michelbeaulieu6208]

I did this recipe twice and its just amazingly good . i did the recipe once like the video and the secong time i did the shawarma mushroon with rice .

[@jdavies4638]

Another great inspiring recipe. Thanks Chad.

[@SunnySouthernCA]

Ohhhh!! This looked soooo GOOD 👍 🍄🍄🍄

[@suicune2001]

I made the original Shwarma you posted and it was quite tasty! I'll have to try this new version.

[@clarevickers923]

Looks fantastic 👏

[@ilovealexo]

Looks amazing Chad thank you

[@dainasworldnumbers88]

Just discovered your channel! Your videos are great!

[@joeb4142]

Derek, you’ve done it again. I’m sooo hungry! I just wish portobellos weren’t so expensive…

[@lucianowillemse8244]

*Chad not Derek

[@asharma636]

YUM YUM!!! Could these be made a few hours prior to serving them, maybe just reheat gently and then slice? I want to serve it to a bunch of friends and not wanna be stuck in the kitchen 😉

[@mykull666]

While I haven't reheated this recipe, I've never had an issue with reheating portobellos and I'd actually make them a day or two before so that the flavors really get to settle in.

[@jonsprivatelife]

Amazing!

[@halimapeterson2677]

Love your channel

[@sonyadeantonio]

You guys seriously need to reach out to lodge and sell a cast iron mushroom press

[@elissadavis5657]

Thank you for using a COMMON everyday mushroom

[@joycelyntaylor3136]

Delicious....😀

[@andrearovenski]

protobellos are honestly too good. how is it EVEN POSSIBLE?

[@karloskardenas2414]

Yum🙏🏻

[@josevega6810]

You need to market a mushroom press for this purpose

[@DerekSarnoChef]

Totally agree!

[@shelbyoakenshield9093]

You 2 are masters with the mushrooms can this be done for Thanksgiving?

[@maxinemuhammad5979]

Love😍😍😍❤️❤️❤️🔥🔥🔥👍🏿👍🏿👍🏿

[@jacobejameson]

What is that small handheld mandoline he used to slice the cucumbers? I want one!

[@angelabowles1767]

could you use a panini grill to press them?

[@garya3056]

Looks interesting for sure. I generally scrape out the gills from portobellos though.

[@palicar]

Why? That's where their essence is.

[@garya3056]

@@palicar they’re often bitter, sometimes sandy and will turn sauces and other ingredients black.

[@mrssap8603]

What tool is that used to slice the cucumber so thin?

[@sonyadeantonio]

Shwarma is where tacos al pastor came from. I love this.

[@daboi_b7314]

can i do this in a griddler/panini press or should it be done by the pan only since its pressing from a fully vertical angle?

[@DerekSarnoChef]

Give it a try

[@cammieklund]

Wow!! I don't have any iron cast pans though...Where's the written recipe for this?🏵

[@DerekSarnoChef]

Hey Cammi, sorry about that! It is now linked in the description.

[@BennettBlessings]

Is there a list of ingredients?

[@robgibb430]

Could the mushrooms be cooked in the oven instead?

[@girliedog]

removing the gills will result in a less slimy shroom

[@dimitrilemieux4142]

What’s different from this recipe to the other one you have on your channel? I absolutely love this recipe, but I’m not sure I understand what’s different..?

[@jhkomar5478]

just watched both back to back it's literally the same video just slightly edited down

[@CartoonTutorBabi]

Why did my Portabella mushrooms came out chewy ?

[@DerekSarnoChef]

Dunno. Thanks for watching.

[@blushingfrieza]

I really hate that you don't eat the food man, wanna see your reaction to tasting it!! I feel ripped off lol

[@DerekSarnoChef]

I promise to always taste the food at the end (on camera)!!!

[@blushingfrieza]

@@DerekSarnoChef THANK YOU! 😄

[@Pheexperiment]

😂

[@TheWorldisSoDivided]

It’s better then a slow slaughtered animal.

[@aslam4923]

How is this healthy