Vegetarian Mushroom Shawarma

• Ingredients
• ¾  pound portobello mushroom caps, sliced 1/2-inch thick
• 1  medium red onion, halved and cut into 1/3-inch wedges
• 1 medium fennel bulb, cut into 1/3 inch wedges
• 3  tablespoons plus 2 teaspoons extra-virgin olive oil
• 1  teaspoon ground cumin
• ¾  teaspoon ground coriander
• ½  teaspoon ground sweet 
• Hummus
• Kosher salt and black pepper
• 4  pitas
• 2  packed cups very thinly sliced red cabbage (about 6 ounces)
• Lemon vinaigrette 
• ¾  cup low-fat or whole-milk Greek yogurt
• 1/4 cup Tahini
• ¾-1  teaspoon ground cumin
• 1 lemon zest and juice
• 1 TB chopped mint or cilantro
• Cilantro or mint, for serving
• Directions
• Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms, fennel  and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika, 1 teaspoon salt and 1/2 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.
• Meanwhile, toss cabbage with remaining vinaigrette in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt, tahini, lemon zest, juice and  cumin; season with salt and pepper.
• To serve, slather hummus over warm pitas. Top with cabbage, mushroom mixture and herbs, and yogurt sauce. 
• Serves 4