Vegetarian Portobello Mushroom Gyros

Name: Vegetarian Portobello Mushroom Gyros
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 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; 4 large pita breads; ½ cup tzatziki sauce (cut tzatziki recipe in half if making it just for these gyros); Extras: tomato, red onion, radishes, lettuce, feta

By Sarah Bond, BS Nutrition, MS Sensory Science, Updated May 30, 2024

5 from 33 ratings

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15 minutes

Serves 4 servings

33 Comments

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Looking for a crowd-pleasing dinner that’s guaranteed to impress? These 5-star-rated vegetarian portobello mushroom gyros are it! Packed with bold Mediterranean spices and sautéed to perfection, they’re meaty (without the meat!) and topped with creamy homemade tzatziki.

Your New Favorite Dinner

After the success of my roasted chickpea gyros, I knew I had to create another hit—enter vegetarian portobello mushroom gyros! This vegetarian twist on gyros is the bee’s knees. The real deal. The perfect storm of tastiness.

Portobello mushroom slices provide a meaty texture while soaking up all the Mediterranean spices we throw at them. Drizzled with a quick homemade tzatziki and wrapped in a pillowy pita, we’ve got a delicious contender for the spot of “family favorite dinner” right here, folks!

Oh, and I almost forgot to mention that everything is done in under 15 minutes. So, if you’re ready to impress your dinner guests (and maybe even convert some veggie skeptics), you need to make this recipe!

Reader rating

★★★★★

“These are so incredibly delicious! We’ve made them at least twenty times now, including for guests. Always a delight!” —Fern

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Ingredient Rundown

This is just an overview – jump to the recipe card for exact measurements and instructions!

Portobellos: These fungi make the perfect vegan gyro meat, especially once cooked down. Look for firm, plump caps at the store.
Olive Oil: We’ll use this Mediterranean staple to help our spices cling to the mushrooms (and to sneak in some healthy fats). Opt for extra-virgin olive oil for the best flavor.
Lemon Juice: Freshly squeezed lemon juice brightens the dish. If you have a lemon on hand, use it! If not, bottled lemon juice works in a pinch.
Soy Sauce: This salty, umami-packed sauce adds savory depth to the portobellos. If you want a gluten-free alternative, swap it out with tamari.
Extra Seasonings: Oregano, smoked paprika, salt, and pepper give the mushrooms an earthy flavor with slightly spicy, smoky undertones. And garlic? Well, you can never go wrong with garlic.
To Serve: Round out your gyros with feta, store-bought or homemade tzatziki sauce, fresh veggies (like tomato, red onion, radishes, and lettuce), and pillowy pitas (found in the bread aisle). You can also use whole wheat or gluten-free pita if that’s your jam!

Making Vegetarian Gyros Is A Breeze

Clean the mushrooms with a damp paper towel.
Coat in a flavorful marinade.
Cook on the stove for just a few minutes.
Assemble your vegetarian gyros, then dig in!

Mushrooms close up. — Mushrooms are like sponges, so don’t soak them in water if you want a flavor-packed recipe.

Mushrooms in a pan. — Mushrooms are like sponges, so don’t soak them in water if you want a flavor-packed recipe.

Pair These with

For the ultimate spread, serve your vegetarian portobello mushroom gyros with more Mediterranean recipes!

Tabbouleh: Perfect inside or on the side of these gyros.
Baked Feta Cheese: Start your meal with this appetizer, and your guests will love you all the more!
Tzatziki Cucumber Salad: Serve this on the side for a deconstructed version of the creamy tzatziki sauce.
Tofu Shawarma: Make a batch of this shaved tofu shawarma to supplement the mushrooms, adding another level of flavor!

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