Vegetarian Portobello Mushroom Gyros

Vegetarian Portobello Mushroom Gyros

These gyros are a delicious and satisfying vegetarian twist on the classic Greek dish. Marinated portobello mushrooms take on a savory flavor and are tucked into warm pita bread with all your favorite toppings.

Ingredients:

• For the Mushrooms:
  • 4 large portobello mushroom caps
  • 1/4 cup olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For the Tzatziki Sauce (Optional):
  • 1 cup plain Greek yogurt
  • 1/2 cucumber, grated
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon dried dill
  • Pinch of salt
  • Pinch of black pepper
• For the Gyros:
  • 4 pita breads
  • 1 tomato, sliced
  • 1/2 red onion, thinly sliced
  • 1/2 cup crumbled feta cheese (optional)
  • Kalamata olives (optional)

Cooking Guide:

1. Marinate the Mushrooms: Clean the portobello mushrooms with a damp paper towel. Remove the stems and gills (you can discard the gills or compost them). Slice the caps into thin strips, about 1/4 inch thick. In a large bowl, whisk together the olive oil, soy sauce, lemon juice, garlic, oregano, smoked paprika, salt, and pepper. Add the sliced mushrooms and toss to coat them evenly. Let the mushrooms marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.
2. Make the Tzatziki Sauce (Optional): In a medium bowl, whisk together the Greek yogurt, grated cucumber, olive oil, garlic, dill, salt, and pepper. Stir until well combined and refrigerate until ready to serve.
3. Cook the Mushrooms: Heat a large skillet over medium heat. Add the marinated mushrooms, reserving the marinade. Cook the mushrooms for 5-7 minutes, stirring occasionally, until they are softened and slightly browned. If the mushrooms start to dry out, add a tablespoon or two of the reserved marinade to the pan.
4. Warm the Pita Bread: You can warm the pita bread in a few ways. Heat a dry skillet over medium heat and toast the pita bread for about 30 seconds per side, until lightly browned and warmed through. Alternatively, wrap the pita bread in a damp paper towel and microwave for 30-60 seconds, until softened.
5. Assemble the Gyros: Spread a layer of tzatziki sauce on each warmed pita bread (if using). Top with the cooked mushrooms, sliced tomato, red onion, and crumbled feta cheese (if using). Add kalamata olives for an extra salty flavor, if desired. Fold the pita bread in half and enjoy!

Tips:

• You can grill the portobello mushrooms instead of cooking them in a skillet. Preheat your grill to medium-high heat. Brush the mushrooms with some of the marinade and grill for 3-4 minutes per side, until tender and slightly charred.
• If you don’t have soy sauce, you can substitute it with another liquid tamari or Worcestershire sauce.
• For a vegan option, use vegan yogurt for the tzatziki sauce and omit the feta cheese.
• Get creative with your toppings! You can add sliced bell peppers, banana peppers, chopped fresh herbs, or a drizzle of your favorite hot sauce.
• Leftover marinated mushrooms can be stored in the refrigerator for up to 2 days. Reheat them in a skillet or microwave before assembling your gyros.