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Mushroom Shawarma

VIEWS 2014

Energy (kcal) - 325

Protein (g) - 6.2

Carbohydrate (g) - 60

Fat (g) - 2

Khyati's Health-O-Meter Says:

The wrap is loaded with peppers which have a phytochemical called capsaicin that is anti-inflammatory and boosts metabolism. The wrap is fiber rich that provides high satiety.

  • Mushrooms (thickly sliced)- 1 cup 
  • Red Bell pepper (sliced) - ½ cup 
  • Yellow Bell pepper (sliced) - ½ cup 
  • Onion (chopped) - ½ no
  • Lemon juice - ½ no
  • Garlic - 1 clove 
  • Cumin powder - a pinch
  • Paprika - a pinch
  • Salt - to taste 
  • Pepper - to taste 
  • Oil - 1 tsp 
  • Lettuce -1 leaf
  • Wheat/Multigrain Pita - 1no
  • For Garlic sauce (refer to the recipe given):
  • Homemade hummus  - 2 tsp 
  • Lemon juice - 1 tbsp 
  • Garlic (minced) - 2 cloves
Step 1 Preheat oven to 400 degrees F(204 C). Step 2 In a large bowl, toss mushroom, peppers, onions, and garlic with ulive oil, salt, and pepper.  Step 3 Spread on baking sheet and place in oven. Bake for approximately 20 minutes or until vegetables are softening and starting to brown. Step 4 Prepare the garlic sauce by adding hummus, lemon juice and garlic to a mixing bowl and whisking to combine, add in enough water to make it pourable.  Step 5 To serve, warm the base in the microwave for 15 -30 seconds (or the still-warm oven for 1 minute) and top with the desired amount of mushroom and veggies, garlic sauce and lettuce.  Step 6 Serve immediately, enjoy!

Mushroom Shawarma - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2014


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