Mushroom Musakhan
Vegetarian Palestinian-style Musakhan with cremini mushrooms, sumac-seasoned onions, olive oil, toasted pine nuts, and whole wheat pita flatbread.
- appetizer
- comfort food
- cremini mushrooms
- dairy-free
- dinner
- egg-free
- entertaining
- family-style
- flatbread
- levantine
- lunch
- main course
- middle eastern
- musakhan
- mushroom
- mushroom main
- mushroom musakhan
- mushrooms
- oven
- palestinian
- pine nuts
- plant-based
- savory
- stovetop
- sumac
- vegan
- vegetarian
- whole wheat pita
- yellow onions
- Cuisine
- Palestinian
Shopping options
Check ingredients to include themPackage used · most used first
Cremini mushrooms, sliced 1/4 inch thick · 16 Ounce
Kroger® Sliced Baby Bella Mushrooms
100%
Details
Whole wheat pita flatbreads, 6-inch diameter · 4 Each
Toufayan® Whole Wheat Pita Loaves 6 Count
Sale
67%
Details
Pine nuts · 0.25 Cup
Fresh Gourmet Raw Whole Pine Nuts
48%
Details
Fresh parsley, chopped · 0.25 Cup
Parsley
25%
Details
Yellow onions, thinly sliced · 12 Ounce
Kroger® Yellow Onion 3 lb Bag
25%
Details
Extra-virgin olive oil · 0.5 Cup
Kroger® Extra Virgin Olive Oil
24%
Details
Ground sumac · 2 Tablespoon
Morton & Bassett® All Natural Sumac
22%
Details
Ground black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
Ground allspice · 0.5 Teaspoon
Kroger® Ground Allspice Shaker
2%
Details
Kosher salt · 1.25 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- cremini mushrooms-16 oz
- yellow onions-12 oz
- whole wheat pita flatbreads-4 each
- extra-virgin olive oil-1/2 cup
- pine nuts-1/4 cup
- fresh parsley-1/4 cup
- ground sumac-2 tablespoons
- kosher salt-1 1/4 teaspoons
- ground black pepper-1/2 teaspoon
- ground allspice-1/2 teaspoon
Preheat the oven to 400°F. Slice the mushrooms and onions, chop the parsley, and arrange the pita flatbreads on a rimmed baking sheet.
Keep the cutting board stable while slicing onions and mushrooms.
Heat the skillet over medium heat. Add the pine nuts and toast for 2 to 3 minutes, stirring often, until golden and fragrant; transfer to a plate.
Stir pine nuts constantly while toasting because they can burn quickly.
Add 2 tbsp olive oil to the skillet, then add the mushrooms and 1/2 tsp salt. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally, until the mushrooms are browned and no longer watery; transfer to a plate.
Keep the skillet handle facing inward on the stovetop to reduce spill risk.
Reduce the heat to medium and add 1/4 cup olive oil, the onions, and the remaining 3/4 tsp salt. Cook for 12 to 15 minutes, stirring often, until the onions are soft and lightly golden.
Stir in the sumac, black pepper, and allspice, then cook for 1 minute until the spices are deeply aromatic. Return the mushrooms to the skillet and fold into the sumac onions.
Brush the pita flatbreads with the remaining 2 tbsp olive oil. Spoon the mushroom-onion mixture evenly over the pitas and bake for 4 to 6 minutes, until the flatbreads are warm with lightly crisp edges.
Use oven mitts when handling the hot baking sheet.
Sprinkle with the toasted pine nuts and parsley. Serve warm while the onions are glossy with olive oil.
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