Garlic Flatbreads with Shawarma-style Mushrooms

When you think portobello mushrooms, your mind might automatically jump to stuffed mushrooms but I’m here to change that! They take on flavour so well and have a really meaty texture.

Homemade flatbreads are surprisingly easy (and quick!) to make. You can throw them together in minutes — there’s no kneading, proofing or yeast involved. If you don’t fancy making the flatbreads, the mushrooms would also be great served with pitta bread or even rice or quinoa.

When it comes to topping the flatbreads, I kept it light and fresh with shredded lettuce, pink pickled onions, pomegranate seeds and a dairy-free mint yoghurt drizzle. Roughly chopped fresh parsley works amazingly with the other flavours, too.

Garlic Flatbreads with Shawarma-style Mushrooms

Easy vegan garlic flatbreads with shawarma-style portobello mushrooms.
Prep Time 20 minutes
Cook Time 25 minutes
Servings 2


Garlic Flatbreads

  • 150 g self-raising flour I used gluten-free, see notes
  • 10 tbsp dairy-free plain yoghurt
  • 1 tsp garlic paste/granules
  • 1/2 tsp salt

Shawarma-style Mushrooms

  • 3 portobello mushrooms
  • 1 tbsp soy sauce or tamari
  • 1 tsp paprika
  • 1 tsp garlic granules
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp cinnamon

Mint Yoghurt Sauce

  • 3 sprigs of fresh mint
  • 5 tbsp dairy-free unsweetened yoghurt

To serve (optional)

  • A few tbsp of pomegranate seeds
  • Little gem or iceberg lettuce
  • A handful of roughly chopped fresh parsley
  • Pink pickled onions


  • In a bowl, mix the flour, salt and garlic. Add the yoghurt and mix everything together until a dough forms. It will probably be a bit sticky so keep adding a sprinkle of flour until it comes together in your hands without sticking. ⁣
  • Heat up a frying pan (medium-high heat). Split the dough into two and roll/press out into rough circles. Add the first flatbread to the pan and leave to cook on one side for around 3 minutes. Flip and then cook on the other side for another few minutes. Keep warm until you’re ready to serve.
  • Slice the mushrooms into long, thin strips. Add to a pan with the soy sauce/tamari, garlic, paprika, coriander, cumin and cinnamon. Cook on a medium-high heat for around 10 minutes.
  • Wash and roughly chop the mint. Add to a bowl and mix in the dairy-free yoghurt.
  • Wash and roughly chop the lettuce. Top both flatbreads with the mushrooms, lettuce, pomegranate seeds and pink onions. Drizzle over the mint yoghurt. Enjoy!


*If using gluten-free flour, you can add an optional 1/2 tsp of xanthum gum to help the texture dough.

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