Grilled Harissa Mushrooms with Yoghurt in Flatbread




  • Mushrooms
  • 6 White Flat Mushrooms
  • ¼ cup olive oil
  • ½ lemon, juiced
  • 2 Tbsp harissa paste
  • Flatbreads
  • 1 cup thick Greek yoghurt
  • 1 cup self-raising flour
  • Yoghurt Dip
  • ½ cup thick Greek yoghurt
  • ½ lemon, juiced
  • handful of fresh stem herbs, finely chopped e.g mint, coriander, flat leaf parsley or dill


  1. To make the yoghurt, place all ingredients in a mixing bowl and stir to combine. Place in the fridge until ready to serve.
  2. To prep the mushrooms, mix the olive oil, harissa & lemon juice in a medium bowl. Add the mushrooms and toss to coat. Set aside to marinate for at least 30 minutes.
  3. To make the flatbread, mix the yoghurt and flour in a large bowl, until it forms a smooth dough. If the dough is too sticky, add more flour.
  4. Transfer the dough to a floured surface. Divide into 4 equal parts and roll into flatbread, using plenty of flour to prevent any sticking.
  5. Cook the flatbreads on the BBQ or in dry fry pan over medium-high heat. Allow each bread to char slightly and become golden brown before flipping - about 2-4 minutes per side. Place the breads in a tea towel to keep warm until you’re ready to serve.
  6. To cook the mushrooms, place them on a hot BBQ or in a fry pan and cook for 4 – 5 minutes each side, until golden and cooked through.
  7. To assemble, spread spoonfuls of the yoghurt on top of the flatbreads, top with the grilled mushrooms, whole or sliced, and extra fresh herbs. Serve immediately.

Top Tips:

  • If you can't get your hands on harissa paste, try making your own!  Mix together tomato paste, olive oil, garlic, salt, cumin, chilli flakes and coriander seeds.
  • No flour or time to make the flatbread?  This recipe works just as well served on store-bought wraps