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Souvlaki-Style Mushrooms with Tzatziki and Flatbread
Recipes
Souvlaki-Style Mushrooms with Tzatziki and Flatbread
4 servings
55 minutes total (Active 25 minutes)

Ingredients

For mushrooms
  • 24 whole button mushrooms (about 16 oz)
  • 8 (6-inch) wooden skewers
  • ½ cup + 2 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon balsamic glaze
  • 2 tablespoons sun-dried tomato spread
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 tablespoon smoked paprika

For tzatziki
  • 1 seedless cucumber
  • 2 tablespoons fresh dill
  • 2 tablespoons fresh mint
  • 1 lemon, for juice
  • ½ cup plain nondairy yogurt
  • 1 teaspoon garlic stir-in paste
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 tablespoon extra-virgin olive oil

For flatbread
  • 1 ½ cups self-rising flour (+ additional for dusting)
  • ½ cup nondairy plain yogurt
  • 1 teaspoon kosher salt
  • 2 tablespoons shawarma seasoning (or garam marsala)
  • 6 tablespoons extra-virgin olive oil, divided

For garnish
  • 1 small red onion
  • 0.5 oz fresh dill

Steps

    1. Prepare mushrooms. Thread 3 mushrooms onto each skewer; arrange skewers in 13- x 9-inch baking dish. Combine ½ cup oil, soy sauce, balsamic glaze, tomato spread, oregano, cumin, garlic powder, and paprika in medium bowl; whisk to blend. Pour mixture over mushrooms and let stand to marinate 30 minutes.
    2. Prepare tzatziki. Grate cucumber into colander; press to release liquid. Chop dill and mint finely. Juice lemon (2 tablespoons). Combine cucumber, dill, mint, lemon juice, yogurt, garlic paste, salt, pepper, and oil. Chill until ready to serve.
    3. Prepare flatbread. Combine flour, yogurt, salt, seasoning, and 2 tablespoons oil. Stir until dough forms. Dust work surface with flour; knead dough 2 minutes or until springy.
    4. Divide dough into 4 pieces. Roll out pieces to ¼-inch-thick rounds. Preheat griddle (or large cast-iron skillet) on medium high 2–3 minutes. Place 1 tablespoon oil on griddle; add 2 flatbreads and cook 2–3 minutes on each side until puffed and golden. Remove and cover to keep warm; repeat with 1 tablespoon oil and remaining 2 flatbreads.
    5. Place remaining 2 tablespoons oil on griddle; remove mushrooms from marinade, shaking off excess. Add mushrooms to griddle (in batches, if needed) and cook 10 minutes, turning occasionally, or until tender. Slice red onion thinly; chop dill finely (¼ cup). Top flatbreads with mushrooms, onions, dill, and tzatziki. Serve.

Amount per ¼ recipe serving: Calories 650, Total Fat 49g, Sat Fat 7g, Trans Fat 0g, Chol 0mg, Sodium 1560mg, Total Carb 46g, Fiber 5g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 11g, Vitamin D 0%, Calc 15%, Iron 20%, Potassium 8%