HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMushroom Shawarma Tacos
Mushroom Shawarma Tacos

Mushroom Shawarma Tacos

With Feta and Lettuce

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Allergens:MilkCeleryCereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

1 bunch(es)


1 block(s)

Feta Cheese


1 pack(s)


1 punnet(s)

Sliced Mushrooms

1 pot(s)

Shawarma Spice Mix

1 pot(s)

Ground Cumin

1 sachet

Tomato Puree

1 sachet


1 sachet

Vegetable Stock Powder


75 grams

Greek Style Natural Yoghurt


1 pack(s)

Baby Gem Lettuce

6 unit(s)

Flour Tortillas

(ContainsCereals containing Gluten)

Not included in your delivery

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2782 kJ
Energy (kcal)665 kcal
Fat21.0 g
of which saturates11.0 g
Carbohydrate86 g
of which sugars20.0 g
Protein28 g
Salt3.34 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C.Halve, peel and thinly slice the red onion.Pick the mint leaves from their stalks and roughly chop (discard the stalks).Crumble the feta and set aside.Drain and rinse the chickpeas in a sieve.


Heat a a drizzle 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, put the chickpeas in a bowl and crush them with the back of a fork or potato masher until coarsely crushed.


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


Meanwhile, in a small bowl combine the yogurt with the mint.Season with salt and pepper.Stir and set aside.


Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Pop the tacos in the oven for 2-3 mins.


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