Recipe of the Month

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Serves 4

Total Time 25 min

• 1 lb. portobello mushroom caps, (remove stem) sliced ½-inch thick
• 1 medium red onion, halved and cut into ⅓-inch wedges
• 3 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground sweet or smoked paprika (optional)
• Kosher salt and black pepper
• 4 pitas, (optional)
• 2 packed cups very thinly sliced red cabbage (about 6 ounces)
• ¾ cup low-fat or whole-milk Greek or Coconut yogurt
• ¾ teaspoon ground turmeric
• Cilantro and or mint, for serving 

1. Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt, and ½ teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.
2. Meanwhile, toss cabbage with the remaining 2 teaspoons of oil in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt and turmeric; season with salt and pepper.
3. To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture, and herbs, and serve immediately.

Enjoy!  (: