Big, meaty Highline Portabella strips get coated in a bold shawarma spice blend, kissed by the flame until tender and lightly charred, then loaded into warm pita with crunchy fresh veggies and the creamiest tahini sauce you’ve ever tasted. This is summer grilling done differently: smoky, satisfying, and completely craveable. If you’ve been sleeping on mushrooms as a grill star, consider this your wake-up call.

Ingredients

For the Portabellas:

  • 4 large Highline Portabella mushrooms, sliced into thick strips
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and black pepper, to taste

For the Wraps:

  • 4 pita breads or flatbreads
  • 1 cup shredded lettuce
  • 1 cup diced cucumber
  • 1 cup diced tomato
  • 1/2 cup sliced red onion
  • 1/2 cup tahini sauce
  • Fresh parsley, for serving

Instructions

  1. Prepare the mushrooms: Slice the Highline Portabella mushrooms into thick strips.
  2. Season the portabellas: Toss mushroom strips with olive oil, smoked paprika, cumin, coriander, garlic powder, turmeric, cinnamon, cayenne pepper, salt, and black pepper until evenly coated.
  3. Grill: Grill the seasoned portabella strips over medium-high heat for 8-10 minutes, turning occasionally, until tender and lightly charred.
  4. Warm the pita: While the mushrooms finish, warm pita bread or flatbread on the grill for 30-60 seconds per side.
  5. Assemble the wraps: Fill each pita with grilled portabella strips, shredded lettuce, cucumber, tomato, red onion, and a generous drizzle of tahini sauce.
  6. Serve: Top with fresh parsley and serve warm.

Notes & Tips:

  • Marinate the mushroom strips in the spice blend for 30 minutes before grilling for deeper flavor.
  • Swap tahini sauce for garlic yogurt or hummus for a different spin.

Storage: Store leftover grilled portabella strips in an airtight container in the fridge for up to 3 days. Reheat on the grill or in a pan. Assemble wraps fresh.