Put all spices in a bowl and mix until well blended.  

Toss the sliced mushrooms with ¼ cup of the spice blend until all mushrooms are coated. Add more to coat generously, using your fingers to rub the seasoning gently into the mushrooms. 

If grilling, thread mushrooms onto bamboo or metal skewers (about 4–5 per skewer). Repeat until all mushrooms are skewered.  

If roasting, simply spread the seasoned mushrooms on a parchment-lined baking sheet.  

Load your skewered mushrooms onto a preheated grill or put the baking sheet into a 400°F oven. Grill until all sides turn brown or roast for about 30 minutes.  

To serve, load your roasted mushrooms onto warm flatbreads with hummus, finely sliced radishes and cucumber and chopped tomatoes—tossed with a pinch of salt—and top with fresh mint and/or cilantro.