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Mushroom Shawarma Tacos

Mushroom Shawarma Tacos

with Feta Cheese & Baby Gem

Rapid
Read more

We love good Mushroom Shawarma Tacos and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:MilkCeleryGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Red Onion

1 unit(s)

Lemon

1 bunch(es)

Coriander

1 block(s)

Feta Cheese

(ContainsMilk)

1 pack(s)

Chickpeas

1 punnet(s)

Sliced Mushrooms

1 pot(s)

Shawarma Spice Mix

1 sachet

Honey

1 sachet

Vegetable Stock Powder

(ContainsCelery)

150 grams

Natural Yoghurt

(ContainsMilk)

1 pack(s)

Baby Gem Lettuce

6 unit(s)

Soft Shell Taco

(ContainsGluten)

Not included in your delivery

50 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2837 kJ
Energy (kcal)678 kcal
Fat21.0 g
of which saturates12.0 g
Carbohydrate88 g
of which sugars22.0 g
Protein30 g
Salt3.28 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Sieve
Zester
Fork
Frying Pan
Potato Masher
Bowl
Baking Tray
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C. Halve, peel and thinly slice the red onion. Zest and halve the lemon. Roughly chop the coriander (stalks and all). Crumble the feta and set aside. Drain and rinse the chickpeas in a sieve.

2

Heat a a splash of oil in large frying pan on a medium high heat. When hot add the mushrooms and red onion, cook until the onion is soft and the mushrooms begin to colour, 5-6 mins. Meanwhile, crush the chickpeas with the back of a fork or potato masher until coarsely crushed.

3

When the mushrooms are coloured, add the chickpeas, shawarma spice, honey, water (see ingredients for amount) and veg stock powder, stir to combine and dissolve the stock powder. Cook until the mixture comes together, 2 mins.Taste and season with salt and pepper if you feel it needs it.

4

Meanwhile, in a small bowl combine the yogurt, lemon zest and half of the lemon juice. Season with salt and pepper. Stir and set aside.

5

Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways. In a small bowl combine the remaining lemon juice and a splash of olive oil. Season with salt and pepper. Add the baby gem and toss to dress. Pop the tacos in the oven for 2-3 mins.

6

Divide the tacos between your plates. Top with the mushroom and chickpea shawarma, then sprinkle over the feta. Top with the baby gem and coriander Drizzle on the yogurt. Fold and enjoy!