Sumac Mushroom & White Bean Lavash Roll

Sumac Mushroom & White Bean Lavash Roll—a flavorful, plant-based wrap featuring earthy mushrooms, creamy white beans, and aromatic sumac, layered with hummus and olive tapenade, then rolled in Breadmasters Markook Lavash and baked until crispy. This recipe from Dr. Simran @drveganfoodie is packed with Middle Eastern flavors and loved by kids and adults alike.

What makes this recipe special? Dr. Simran uses two layers of Markook Lavash—one with hummus and olive tapenade, another with the sumac-spiced mushroom and white bean filling, brown rice, roasted cherry tomatoes, and za’atar. Topped with spicy harissa and baked until crispy, it’s a satisfying meal that comes together with minimal ingredients.

Ingredients

For the Filling

• 2-3 cloves garlic, minced
• 1 cup red onion, diced
• 1 box (8 oz) pre-cut bella mushrooms
• 1 teaspoon salt
• 1½ teaspoons sumac
• 1½ teaspoons oregano
• 2 cups cooked white beans (or 1 can, drained and rinsed)
• 1 cup frozen chopped spinach
• Freshly ground black pepper, to taste

For Assembly

• 2 pieces Breadmasters Markook Thinnest Flatbread (or Lavash)
• ¼ cup hummus
• 2 tablespoons olive tapenade
• 1 cup cooked brown rice
• ½ cup oven-roasted cherry tomatoes
• 1 teaspoon za’atar
• Spicy harissa sauce (such as @mina), for topping

Instructions

1. Sauté the aromatics: In a cast iron pan (or large skillet) over medium heat, water-sauté the minced garlic and diced red onion. Add small amounts of water as needed to deglaze. Cook until onions are translucent.
2. Cook the mushrooms: Add the pre-cut bella mushrooms. Cook until most of the water from the mushrooms has evaporated.
3. Season: Stir in salt, sumac, and oregano.
4. Add beans and spinach: Add the cooked white beans and frozen chopped spinach. Cook for 5-6 minutes until heated through and spinach is wilted.
5. Adjust seasoning: Add freshly ground black pepper to taste. Adjust salt if needed.
6. Assemble the roll: Lay one piece of Markook flatbread on a clean surface. Spread with hummus and olive tapenade. Place the second flatbread on top.
7. Layer the fillings: Spread the mushroom and white bean mixture over the second flatbread. Top with brown rice, roasted cherry tomatoes, and a sprinkle of za’atar.
8. Roll and bake: Roll up tightly. Place seam-side down on a baking sheet and bake at 375°F for 5-8 minutes until crispy.
9. Serve: Drizzle with spicy harissa sauce before serving.

Tips for Perfect Sumac Mushroom Rolls

• Two layers = extra stability: Using two layers of Markook flatbread makes the roll sturdier and adds delightful crispiness when baked.
• Water sautéing: This oil-free technique keeps the recipe light while still developing rich flavor. Add water 1-2 tablespoons at a time as needed.
• Make it kid-friendly: As Dr. Simran notes, skip the harissa or serve it on the side for little ones who prefer milder flavors.
• Customize your heat: Add harissa directly to the filling or drizzle on top—adjust to your spice preference.
• Meal prep friendly: Prepare the mushroom and bean filling up to 3 days in advance. Assemble and bake just before serving.
• Vegan & gluten-free adaptable: This recipe is naturally vegan. For gluten-free, use gluten-free flatbread or lettuce wraps.

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Looking for more plant-based inspiration? Explore our collection of Markook flatbread recipes and Lavash recipes.

Enjoy this flavorful, crispy, and satisfying Sumac Mushroom & White Bean Lavash Roll!