Vegetarian Portobello Mushroom Gyros

5 from 33 ratings

Vegetarian Portobello Mushroom Gyros

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.

Prep Time10

Cook Time5

Total Time15

Course: Main Dishes, Sandwiches and Wraps

Cuisine: Greek, Mediterranean

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

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

Servings: servings

Author: Sarah Bond

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 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.
Prep Mushrooms: 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: Cook the mushrooms in a large non-stick skillet over medium heat for about 5 minutes, flipping to cook evenly. When finished, they should be slightly softened and deep brown.
Assemble: Spread tzatziki onto one side of the pita, then add mushroom gyro filling, veggies. and feta. Fold in half and dig in!

Video

Notes

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