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Portobello Mushroom Gyros

These vegetarian Portobello Mushroom Gyros are seasoned with Mediterranean spices, sauteed to meaty perfection, and drizzled with creamy tzatziki.

These vegetarian Portobello Mushroom Gyros are seasoned with a flavorful blend of Mediterranean spices and grilled to meaty perfection, then drizzled with a quick homemade feta tzatziki and wrapped in pillowy pita (oh, and all in under 15 minutes).

These vegetarian Portobello Mushroom Gyros are seasoned with a flavorful blend of Mediterranean spices and sautéed to meaty perfection, then drizzled with a quick homemade feta tzatziki and wrapped in pillowy pita (oh, and all in under 15 minutes). A delicious contender to the spot of “family favorite dinner”, right here guys!

The things about having a new spotlight ingredient every other week is I’m forced to confront my deepest food fears. The foods that I can just not do (lookin’ at you, tomatoes and mushrooms). But the thing about confronting your food arch nemeses? You learn to like them.

These vegetarian Portobello Mushroom Gyros are seasoned with a flavorful blend of Mediterranean spices and grilled to meaty perfection, then drizzled with a quick homemade feta tzatziki and wrapped in pillowy pita (oh, and all in under 15 minutes).

But to say I like these Portobello Mushroom Gyros would be an understatement. This vegetarian twist on gyros is the bee’s knees. The real deal. The perfect storm of flavors and tastiness.

The mushrooms give a meaty texture while soaking up all the Mediterranean spices we throw at them.

Drizzled with our favorite Feta Tzatziki Sauce and wrapped in pillowy pita, they’ve become a star player in our weeknight dinner lineup (right up next to Roasted Chickpea Gyros) (can you tell I have a thing for gyros?)

How to saute portobello mushrooms

  1. Clean the mushrooms with a damp paper towel (mushrooms are basically sponges, meaning soaking them in water will reduce the about of flavor they can soak up)
  2. Coat in a flavorful marinade 
  3. Cook on the stove for just a few minutes (mushrooms will be dark brown, caramelized, but still a little firm)

We’re taking these tasty principles and turning them into gyros (because Greece and Greek food are just about the best things to happen to the world, amiright?)

Pair these gyros with:

Pair this vegetarian gyro with our favorite Mediterranean recipes!

These vegetarian Portobello Mushroom Gyros are seasoned with a flavorful blend of Mediterranean spices and grilled to meaty perfection, then drizzled with a quick homemade feta tzatziki and wrapped in pillowy pita (oh, and all in under 15 minutes).
These vegetarian Portobello Mushroom Gyros are seasoned with a flavorful blend of Mediterranean spices and grilled to meaty perfection, then drizzled with a quick homemade feta tzatziki and wrapped in pillowy pita (oh, and all in under 15 minutes).

Vegetarian Portobello Mushroom Gyros

These vegetarian Portobello Mushroom Gyros are seasoned with Mediterranean spices, sauteed to meaty perfection, and drizzled with creamy tzatziki.
Print Pin Rate
Course: Main Dishes, Sandwiches and Wraps
Cuisine: Greek, Mediterranean
Keyword: mushroom gyros, vegetarian gyros
Diet: Dairy-Free, Vegan, Vegetarian
Occasion: 4th of July, Birthdays, Game Day
Time: 15 minutes or less, 30 minutes or less, 45 minutes or less
Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Servings: 4 servings
Calories: 386kcal
Author: Sarah Bond
5 from 7 votes

INGREDIENTS

Portobello Gyro Filling
  • 4 portobello mushrooms
  • ¼ cup olive oil 60 mL
  • 2 Tbsp soy sauce 30 mL
  • 2 Tbsp lemon juice 30 mL
  • 4 cloves garlic minced
  • ½ tsp each oregano, smoked paprika, salt, pepper
To serve
  • 4 large pita breads
  • ½ cup feta tzatziki sauce cut tzatziki recipe in half if making it just for these gyros
  • Extras: tomato, red onion, radishes, lettuce, feta

INSTRUCTIONS

  • Prep: Prepare feta tzatziki sauce (or traditional tzatziki). Slice all veggies.
  • Portobello gyro filling: Remove mushroom stems and clean caps with a wet paper towel. Cut into 1/4 inch slices. In a small bowl, stir together oil, soy, lemon, garlic, and spices. Toss to coat the mushrooms. Cook mushrooms in a large nonstick skillet over medium heat for about 5 minutes, flipping to evenly cook. They should be slightly softened and deep brown when finished.
  • Assemble: Spread tzatziki onto one side of the pita, then add mushroom gyro filling, veggies. and feta. Fold in half and dig in!

NOTES

  • Vegan: Make this recipe vegan by subbing the tzatziki for this vegan version.
  • Cracked pitas? If your pita breads crack when you fold them, cover them with a moist paper towel and microwave for 20 to 30 seconds. Assemble gyros immediately after microwaving.

NUTRITION

Serving: 1gyro (not including veggie toppings) | Calories: 386kcal | Carbohydrates: 40.6g | Protein: 9.3g | Fat: 21.5g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 1366mg | Potassium: 23mg | Fiber: 1.7g | Sugar: 3.1g | Calcium: 110mg | Iron: 2.3mg
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Hi, I’m Sarah!

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Recipe Rating




  1. Okay, these look amazing! I love mushrooms so these are right up my alley. Can’t wait to see what other mushroom recipes you have in store this week!

    1. Sarah says:

      Thanks so much Lauren! I actually usually don’t like mushrooms and I still love these gyros, so I think you’ll like ’em 😀

  2. Fern says:

    These are so incredibly delicious! We’ve made them at least twenty times now, including for guests. Always a delight! We serve them with the feta tzatziki, which is truly scrumptious. Together with a nice pita and some veggies, it’s a combo that can’t be beat!5 stars

    1. Sarah says:

      So happy to hear it, Fern! Thanks for dropping in to let us know how it went!

  3. Hayley says:

    Excited to try these probably this weekend. Do you think they could be grilled?

    1. Sarah says:

      Yes they can! Just be sure to use a well greased area of the grill.

  4. Lisa Lee says:

    This was delicious! My picky eater loved it. I did not add the salt but added feta dip instead. I also sautéd red peppers and onions added tomatoes and lettuce. Tzazkizi sauce is a must!! Great recipe, glad I found. It’s a keeper!!5 stars

    1. Sarah says:

      YAY! So happy to hear you all loved it, Lisa! 😀

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