vegetarian

Portobello Mushroom Gyros

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). A delicious contender to the spot of “family favorite dinner”, right here guys!

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).

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.

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?)

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).

The foundation of most good portobello mushroom recipes goes something like this:

  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?)

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 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).
Course Main Dishes, Sandwiches and Wraps
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 Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 386 kcal
Author Live Eat Learn

Ingredients

Portobello Gyro Filling

  • 4 portobello mushrooms
  • 1/4 cup olive oil 60 mL
  • 2 Tbsp soy sauce 30 mL
  • 2 Tbsp lemon juice 30 mL
  • 4 cloves garlic minced
  • 1/2 tsp each oregano, smoked paprika, salt, pepper

To serve

  • 4 large pita breads
  • 1/2 cup feta tzatziki sauce cut tzatziki recipe in half if making it just for these gyros
  • Extras: tomato, red onion, radishes, lettuce, feta

Instructions

  1. Prep: Prepare feta tzatziki sauce (or traditional tzatziki). Slice all veggies.

  2. 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.

  3. Assemble: Spread tzatziki onto one side of the pita, then add mushroom gyro filling, veggies. and feta. Fold in half and dig in!

Notes

  • Make this recipe vegan by subbing the tzatziki for this vegan version.
  • 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 Facts
Vegetarian Portobello Mushroom Gyros
Amount Per Serving (1 gyro (not including veggie toppings))
Calories 386 Calories from Fat 194
% Daily Value*
Total Fat 21.5g 33%
Saturated Fat 4g 20%
Cholesterol 10mg 3%
Sodium 1366mg 57%
Potassium 23mg 1%
Total Carbohydrates 40.6g 14%
Dietary Fiber 1.7g 7%
Sugars 3.1g
Protein 9.3g 19%
Calcium 11%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

Handy products for Vegetarian Portobello Mushroom Gyros


This post contains affiliate links, which means if you make a purchase after clicking a link, I may earn a small commission (at no extra cost to you). Thanks so much for dropping by and for making easy vegetarian dinner recipes like these vegetarian Portobello Mushroom Gyros possible!

Comments (2)

  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 😀

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