Grilled Portobello Mushroom Gyros

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.

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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.

Prep Time 30

Cook Time 10

Marinating Time 2

Total Time 2 40

Servings servings

Calories 414kcal

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!

Notes

Storing Instructions

Gyros are best if served immediately after assembly.

Nutrition