These portobello mushroom gyros feature tender portobello mushrooms and sweet peppers marinated in a flavorful yogurt marinade, grilled to perfection, and stuffed in a soft pita with all the classic gyro ingredients.
Gyros sans meat is currently our go-to sandwich of the summer! Soon to be your obsession too.
Sounds weird, I know but using savory portobello mushrooms and sweet peppers is the perfect replacement for the meat PLUS this recipe gives you an excuse to grill.
Also an excuse to load up your own personal gyro with a metric ton of toppings. That’s just gyro 101.
We’re especially loving these gyros right now because you can prep almost every single component ahead of time and just assemble your sandwich whenever the craving hits!
And trust me, that craving will be hitting often.
These Gyros feature…
- Tender, smoky grilled portobello mushrooms and sweet pepper
- A creamy, flavorful homemade tzatziki sauce
- Soft pitas and classic gyro toppings including lettuce, red onion, tomato, and feta
Making the Mushroom Gyros
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Greek yogurt
- Lemon juice
- Olive oil
- Garlic
- Oregano
- Cumin
- Portobello mushrooms
- Sweet pepper
- Cucumber
- Parsley
- Mint
- Romaine lettuce
- Pita breads
- Red onion
- Tomato
- Feta cheese
Mushroom Substitutions
If you can’t find portobello mushrooms, there are a variety of mushrooms that will work great in their place! Try this recipe with buttons, shiitakes, oyster, or cremini.
You will need about 16 oz mushrooms total and you will want to use a grill pan or sheet of aluminum foil instead of grilling mushrooms directly on grates.
Tips for Perfect Gyros
- Marinate mushrooms and sweet pepper – I use a classic gyro meat marinade for the mushrooms and sweet pepper to infuse lots of flavor into them before grilling.
- Use fresh lemon juice and garlic – I highly recommend you use these ingredients fresh for the best flavor.
- Prep gyro toppings and tzatziki before grilling – make sure all these components are prepped and ready before grilling so you can assemble right away once the mushrooms and sweet pepper are cooked.
- Warm pita breads – this will help them fold easier. I recommend sticking them in the microwave 30-60 seconds.
Recipe Variations
Try these ideas for a different twist on these gyros.
- Grill different veggies – try using zucchini, summer squash, or eggplant.
- Make it into a wrap – try using a flour tortilla in place of the pita.
- Skip grilling – saute the mushrooms and sweet pepper in a little olive oil on stovetop or roast them in a 400F oven 20-25 minutes until tender.
Make Ahead Instructions
Follow these instructions for time-saving make ahead instructions.
- Marinate mushrooms and sweet pepper – these can be marinated in refrigerator up to 12 hours.
- Make tzatziki – the tzatziki stores well in refrigerator up to 1 week.
- Prep gyro toppings – chop the romaine, onion, and tomato and store in refrigerator up to 3 days.
- Assembly – once the gyros are assembled, I recommend serving immediately as they tend to get soggy over time.
Every single component of these gyros just works flawlessly together! The smoky flavor and incredible tender texture from the portobello mushrooms and sweet peppers is the perfect replacement for standard gyro meat and it holds up so well in the fluffy pitas with all those fresh toppings and thick drizzles of tzatziki sauce.
Trust me, this is one summer sandwich where you won’t be missing the meat whatsoever!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Try these other mushroom favorites next!
- Skillet Balsamic Glazed Steak and Mushrooms
- Caramelized Onion Mushroom Flatbread
- Pimento White Cheddar Stuffed Mushrooms
Grilled Portobello Mushroom Gyros
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Ingredients
Marinade
- 1/2 cup plain Greek yogurt
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 3 medium cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 4 medium portobello mushroom caps
- 1 large sweet pepper, cored and halved
Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1/2 cup finely-diced cucumber
- 1 medium clove garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon fresh minced parsley
- 1 tablespoon fresh minced mint
- Salt and pepper to taste
Gyros
- 2 cups chopped romaine lettuce
- 6 pita breads, warmed
- 1 small red onion, thinly sliced
- 2 medium tomatoes, cored and thinly sliced
- 1/2 cup crumbled feta cheese
Instructions
Marinade
- In a medium bowl, whisk yogurt, lemon juice, olive oil, garlic, oregano, and cumin together until smooth. Season with salt and pepper to taste.
- Place mushroom caps and sweet pepper halves in a large bowl or sealable bag. Pour marinade over top and toss to evenly coat. Cover bowl or seal bag and allow to marinate in refrigerator 2 hours or up to 12, tossing to coat in marinade occasionally.
- Preheat a grill to 400F OR prepare a large skillet to use indoors on stovetop by greasing well. Remove mushrooms and sweet pepper from marinade, lightly pat dry, and discard marinade.
- Place mushroom caps and sweet pepper halves directly on grill or in skillet on stovetop and and cook 4-6 minutes, turning occasionally until vegetables are tender and slightly charred. Transfer to a cutting board, allow to cool slightly, then thinly slice into strips.
Tzatziki Sauce
- In a medium bowl, whisk all sauce ingredients until smooth. Season with salt and pepper to taste.
Gyros
- Assemble gyros by dividing lettuce between pita breads. Top with grilled mushrooms and sweet pepper, red onion slices, tomato slices, and feta. Drizzle gyros with tzatziki sauce and fold or roll up. Serve immediately and enjoy!
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