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 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.
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
- 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)
- Coat in a flavorful marinade
- 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!
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 ¼ 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!
Tips & Tricks
- 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.
Lauren @ Lemon & Mocha says
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!
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 š
Fern says
These are so incredibly delicious! Weāve 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, itās a combo that canāt be beat!
Sarah says
So happy to hear it, Fern! Thanks for dropping in to let us know how it went!
Hayley says
Excited to try these probably this weekend. Do you think they could be grilled?
Sarah says
Yes they can! Just be sure to use a well greased area of the grill.
Lisa Lee says
This was delicious! My picky eater loved it. I did not add the salt but added feta dip instead. I also sautĆ©d red peppers and onions added tomatoes and lettuce. Tzazkizi sauce is a must!! Great recipe, glad I found. It’s a keeper!!
Sarah says
YAY! So happy to hear you all loved it, Lisa! š
Rene says
These came out so tasty!š Loved the dressing the mushrooms were tossed in. Even my husband, who loves traditional meat gyros, enjoyed them.
Stephanie says
So delicious! Substituted Asian mushrooms like oyster and shitake and they worked great.
Courtney says
Made these multiple times and is now a staple recipe at our house! Devine flavor. The feta tzatziki is also a must if making these.
Lulla says
I just made these for dinner with the exception of substituting the portobello mushrooms with king oyster mushrooms and they are 10/10! I feel like using portobello mushrooms would be a bit meh, I’m not a huge fan of the consistency so I’m glad I used the king oyster mushrooms. Using the tzatziki sauce is a must!! I also added some fresh chopped mint. Definitely making these again soon!
Janak says
Any recommendations for what kind of herb’s and spices work well?
Sarah says
Oregano, dill, garlic, and onion would all be delicious!
Michelle says
I Love this recipe. It is my regular meal rotation! Even my in-laws (who don’t like food) raved about this meal! Thanks for sharing!
LoverOfgyros says
Just want to say Iāve had this recipe bookmarked for quite awhile. Made the recipes dozens of time. Realized today I never rated it.
Soooo good I make these instead of buying real gyros. Just top notch tasty.
Sarah Bond says
YAY! So happy to hear it! š
Carey says
10 stars! This was CRAZY DELICIOUS! So much flavor! My adult daughter, who is a picky eater, said “give these gyros an A+ 5 stars with diamonds on top rating”. Even the cats got up on the table and were trying to mug us for a bite and the gyros have no meat in them! I let the marinade sit for about 30 minutes before tossing the mushrooms in it and just the aroma of the marinade was mouth watering–add the mushrooms and it was heaven. The smoked paprika I think was the clincher. We also had Sarah’s tzatziki sauce on the gyros and it is a must have, so fresh and tangy. This recipe is definitely going in the ‘do it again’ folder! Thank you Sarah for sharing your marvelous recipes. I’ll definitely be making more of them.
Sarah Bond says
Aw YAY!! Thanks so much for popping back in to let me know how it went, Carey! Enjoy! š