This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Sign up, create an account & become a member of the MED family >> get 10% discount coupon for your first order



  • 250 g portobello mushrooms, sliced to 2 mm
  • 150 g oyster mushrooms, torn into strips
  • 2 medium-sized white onions
  • 3 garlic cloves
  • 1/4 cup extra virgin olive oil
  • 3 tsp Med Cuisine Shawarma spice
  • 2 tbsp finely chopped flat-leaf parsley
  • Baby leeks (trimmed and cleaned)
  • Extra virgin olive oil
  • Salt and pepper


  1. Preheat the Oven:

    • Preheat the oven to 180°C for the mushrooms, and 200°C for the leeks.
  2. Prepare the Mushroom Shawarma:

    • In a baking tray lined with parchment paper, spread the portobello and oyster mushrooms evenly.
    • Drizzle with 4-5 tbsp olive oil, season with salt, pepper, and 2 tsp shawarma spice, and toss to coat.
    • Bake for 15-20 minutes, stirring occasionally.
  3. Sauté the Onions and Garlic:

    • In a wide frying pan, heat 3-4 tbsp olive oil over medium-high heat.
    • Add the onions and sauté for 5-7 minutes until golden.
    • Add a pinch of salt, 1 tsp shawarma spice, and the garlic, then stir-fry for another 2-3 minutes. Remove from heat.
  4. Combine and Garnish:

    • Combine the roasted mushrooms with the sautéed onions in the frying pan or baking tray. Toss together and taste, adjusting seasoning if needed.
    • Add 1 tbsp chopped parsley and mix. Reserve the remaining parsley to sprinkle on top.
  5. Charred Baby Leeks:

    • Trim off most of the green part and rinse the leeks thoroughly to remove sand.
    • Dry the leeks and arrange them in a roasting tray lined with parchment paper.
    • Drizzle generously with olive oil, and season with salt and pepper.
    • Roast at 200°C until golden brown, around 10-15 minutes.
  6. Harissa Yogurt:

    • In a small bowl, whisk together the yogurt and the harissa until homogeneous.
    • Taste and add more harissa if you prefer it spicier. Add a pinch of salt if needed.
  7. Serve:

    • Serve the mushroom shawarma with the charred baby leeks on the side.
    • Add a dollop of harissa yogurt and sprinkle with the remaining parsley. Enjoy!



No more products available for purchase

Your cart is currently empty.