How Pressing Portobello Mushrooms Unlocks the Perfect Vegan Shawarma

Derek Sarno walks through a technique-driven vegan shawarma using portobello mushrooms — pressing and searing them to release moisture and achieve a meaty, sliceable texture. The recipe includes a bold Middle Eastern spice blend, homemade tzatziki with mint and lemon zest, and toppings like arugula, cucumber, tomato, and harissa. A great plant-based alternative for anyone looking beyond processed meat substitutes.