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Dusted with smoky spices like cumin, coriander and paprika, these thick-cut roasted portobello mushrooms are inspired by shawarma, Middle Eastern spiced lamb — and they taste surprisingly meaty. The flavors are bold, but the prep is simple: While the mushrooms and onions roast, make an easy turmeric and Greek yogurt sauce, and toss sliced red cabbage with salt. Pile everything into a pita with a flurry of cilantro and mint to freshen things up (parsley or salad greens would also do the job in a pinch). While these hearty pitas are best enjoyed with a knife and fork as open-faced sandwiches, they can also be folded into half-moon parcels and eaten out of hand.

• 3/4 pound portobello mushroom caps, sliced 1/2-inch thick
• 1 medium red onion, halved and cut into 1/3-inch wedges
• 3 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• 1/2 teaspoon ground sweet or smoked paprika (optional)
• Kosher salt and black pepper
• 4 pitas
• 2 packed cups very thinly sliced red cabbage (about 6 ounces)
• 3/4 cup low-fat or whole-milk Greek yogurt
• 3/4 teaspoon ground turmeric
• Cilantro or mint, for serving

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