M’Shroom Shawarma Style Shreds

Shawarma Shreds recipe

Prepare M’Shroom Shreds according to package directions, then try one of these tasty twists:

1.) Fattoush-Style Salad: In a large bowl, toss together chopped romaine lettuce, tomatoes, cucumbers, thinly sliced red onion and M’Shroom Shreds. Add whole fresh mint and parsley leaves, broken pita chips, lemon juice, olive oil and salt to taste. Toss again to combine. Top with crushed red pepper flakes.

2.) Baba Ganoush + Mushroom Pitas: Spread baba ganoush inside halved pita breads, then fill with M’Shroom Shreds, thinly sliced green bell peppers, chopped romaine lettuce and diced tomatoes. Drizzle with lemon juice.

3.) Bulgur Bowl: Spoon cooked bulgur into a bowl and top with M’Shroom Shreds, halved yellow cherry tomatoes, pitted Kalamata olives, thinly sliced red onion, pomegranate seeds and toasted walnuts. Whisk together tahini, a splash of lemon juice or plant-based milk, olive oil and salt to taste, and drizzle over the top.

4.) Mashed Chickpea Crostini: In a bowl, use a fork to mash cooked chickpeas with olive oil, lemon juice, chopped oregano, and salt and pepper to taste. Spread onto slices of toasted baguette or large whole wheat crackers. Top with M’Shroom Shreds, halved cherry tomatoes and capers. 

5.) Spinach and Hummus Flatbread: Spread flatbread with hummus and top with M’Shroom Shreds, roasted red peppers, chopped spinach, pitted green and black olives and fresh parsley leaves. Drizzle with olive oil. Bake at 400°F/200°C until flatbread is hot and toasted around the edges.

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