Greek Vegetarian Gyros with Portobello Mushrooms
Ingredients
The Gyros
-
8
ounces
portobello mushroom caps
-
1
tablespoon
avocado oil or olive oil
-
1
tablespoon
Greek seasoning
-
4
pieces
pita bread rounds
-
to taste
sliced tomato
-
to taste
thinly sliced red onion
-
to taste
sliced cucumber
-
to taste
crumbled feta cheese
The Tzatziki Sauce
-
½
cup
grated English cucumber
-
½
cup
plain Greek yogurt
-
1 ½
tablespoons
lemon juice
-
1
tablespoon
extra virgin olive oil
-
1
tablespoon
fresh dill
-
2
cloves
garlic
-
¼
teaspoon
salt
-
¼
teaspoon
black pepper
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
- Clean the portobello caps and slice them into ¼-inch thick strips.
- Toss the mushroom strips with oil and Greek seasoning, then spread them on the baking sheet.
- Bake the mushroom strips for 12 minutes.
- While the mushrooms bake, prepare the tzatziki sauce by mixing all sauce ingredients in a bowl.
- Heat the pita rounds in the oven for 1 minute.
- Assemble the gyros by placing the baked mushroom strips in the pita and topping with tomatoes, onions, cucumbers, feta, and tzatziki sauce.
Nutrition Facts (estimated)
Servings
4 gyros
Calories
377
Total fat
8g
Total carbohydrates
66g
Total protein
15g
Sodium
628mg
Cholesterol
0mg
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