Greek Vegetarian Gyros with Portobello Mushrooms

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Whether you’re looking for a delicious Meatless Monday recipe, you’re a die-hard mushroom lover, you can’t get enough of those awesome Greek food flavors, or you’re in search of a plant-based gyro recipe, you’ve come to the right place! This Greek Vegetarian Gyros with Portobello Mushrooms recipe is simple, so good, and packed with plant-based goodness.

Vegetarian Gyros make an easy meatless meal

We love to provide you with delicious and nutritious solutions to make an easy vegetarian or vegan meal at home. Fitting in more plant-based meals where vegetables, whole grains, and healthy plant-based fats are the center of your plate is a great way to make sure you’re getting enough fiber and a diversity of vitamins and minerals. This is one of our favorite portobello mushroom recipes. Not only can you make delicious portobello gyros in just 30 minutes, but this recipe also makes it easy to eat more healthy mushrooms.

Why mushrooms are good for you

The fungus among us are one of the most amazing and nutritious plant-based foods you can eat. Mushrooms are unique because they are one of the few natural food sources of vitamin D. What’s more, mushrooms are the only plant-based source of vitamin D. Like people, mushrooms have the unique ability to create more vitamin D when exposed to UV light or the sun. Mushrooms are also known as an “adaptogen” which is a substance that can help the body adapt to and handle stressors, as well as an excellent source of beta-glucan, a type of soluble fiber that is highly connected to heart health.

Ingredients to make Vegetarian Gyros with Portobello Mushrooms

You won’t believe how quickly and easily these vegetarian gyros come together in less than 30 minutes with just a few ingredients:

Portobello mushroom caps – you’ll need 2 large or 3 medium size mushroom caps
Avocado oil or olive oil
Greek seasoning – use any purchased Greek seasoning, or make your own by combining 1 teaspoon dried oregano, ½ teaspoon dried onion flakes (or onion powder), ½ teaspoon garlic powder, ¼ teaspoon dried dill, ¼ teaspoon, ¼ teaspoon marjoram, ¼ teaspoon dried thyme
Pita bread rounds – to make these vegetarian gyros gluten-free, use gluten-free pita bread such as Bfree brand
Gyro toppings – we recommend sliced tomato, thinly sliced red onion, sliced cucumber, crumbled feta cheese, and black olives
Tzatziki sauce – use purchased sauce or make your own with our easy yogurt-based Tzatziki Sauce recipe. Looking for a dairy-free Tzatziki Sauce? We have one of those, too, right here

How to Make Portobello Mushroom Gyros

This recipe is made easily by using sliced portobello mushrooms to stand in for the typical lamb meat in a classic gyro recipe. Start by slicing the portobello mushroom caps into 1/4-inch-thick strips.

Next, toss the strips gently with oil and Greek seasoning. Spread the sliced mushrooms on a baking sheet and bake for 12 minutes at 400 degrees. This makes the mushroom strips crispy and delicious.

While the mushroom strips are baking, you can prepare the Tzatziki sauce and the gyro toppings. Mix all of the sauce ingredients together in a bowl. And for the toppings, we recommend gyro classics like sliced or diced tomato, sliced cucumber, red onions, and crumbled feta.

Do you need to remove the gills from portobello mushrooms?

No, the gills of portobello mushrooms do not need to be removed. In fact, keeping the gills on the mushrooms adds more flavor. Of course, if you plan to stuff mushrooms, it’s always recommended to remove the gills to create more room for the stuffing. Did you know that the gills of a mushroom are actually its seeds?

How Portobello Mushroom Vegetarian Gyros fit in your diet

Whether you need or want to eat more vegetarian or vegan meals, this Greek portobello gyro recipe can work for you. If you eat gluten free or dairy free, this recipe can work for you, too. Here’s how:

Vegan: You can easily make this a vegan gyro recipe by omitting the crumbled feta and using our recipe to make dairy-free Paleo Tzatziki Sauce

Gluten-Free: To make this recipe gluten-free, use gluten-free pita rounds (such as these) or stuff the portobello strips and toppings into lettuce leaves

Dairy-Free: To make this recipe dairy-free, simply omit the feta cheese and use our recipe to make dairy-free Paleo Tzatziki Sauce

Can Greek vegetarian gyros be made ahead?

To make sure you have warm and crispy mushroom strips, it’s best to make the portobello mushroom strips just before you plan to serve these delicious vegetarian gyros. However, you can save time by preparing the toppings up to 1 day ahead and the Tzatziki Sauce up to 3 days ahead.

Other Meatless Dinner options to try:

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Let’s Get Cookin’

Greek Vegetarian Gyros with Portobello Mushrooms

An easy and satisfying meatless meal, the Greek Vegetarian Gyros are made with crispy strips of portobello mushrooms, homemade Tzatziki Sauce, and fresh veggie toppings.

Author: Jessie Shafer
Prep Time: 25 mins
Cook Time: 12 mins
Total Time: 30 mins
Yield: 4 gyros 1x

Ingredients

For the Gyros

8 ounces portobello mushroom caps (2 large or 3 medium caps), don’t remove gills
1 tablespoon avocado oil or olive oil
1 tablespoon Greek seasoning*
4 pita bread rounds (use gluten-free, if needed)**
Toppings: sliced tomato, thinly sliced red onion, sliced cucumber, crumbled feta cheese

For the Tzatziki Sauce

½ cup grated English cucumber, squeezed to remove water***
½ cup plain Greek yogurt
1 ½ tablespoons lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon fresh dill
2 garlic cloves, minced
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

Preheat the oven to 400 degrees and line a large baking sheet (or two smaller baking sheets) with parchment paper.
Gently rub portobello caps with a paper towel to remove any dirt. It is not necessary to remove the gills (they will add more flavor). Slice each portobello into ¼-inch-thick strips (and no thicker than ⅜-inch-thick strips).
In a bowl, gently toss portobello strips with oil and Greek seasoning. Spread out portobello strips and pieces in an even layer on the baking sheet(s) – it’s OK to place them somewhat close together as they will shrink during cooking. Bake the portobello strips for 12 minutes.
While the portobello strips are baking, prepare the tzatziki sauce. In a small bowl, combine all of the sauce ingredients; mix gently to combine.
To serve, heat pita rounds directly on the rack in the hot oven for 1 minute. Divide the baked portobello strips among the pita rounds and top with tomato slices, red onions, cucumber, feta, and a drizzle of Tzatziki Sauce.

Notes

*Crush or grind the seasoning into a finer texture, especially if there are large pieces of dried onion in your Greek seasoning. We used purchased Greek seasoning (McCormick Gourmet), but you can also make your own. To do so, combine 1 teaspoon dried oregano, ½ teaspoon dried onion flakes (or onion powder), ½ teaspoon garlic powder, ¼ teaspoon dried dill, ¼ teaspoon marjoram, ¼ teaspoon dried thyme.

**To make these gluten-free gyros, use gluten-free pita bread such as Bfree brand

***To remove water from the cucumber, place grated cucumber between a double layer of kitchen towels or paper towels. Press firmly to absorb liquid. The water doesn’t need to be completely absorbed, just enough so that the cucumber doesn’t water down the sauce.

****To make these gyros dairy-free, omit the feta cheese and use our recipe for dairy-free Tzatziki Sauce.

Nutrition

Serving Size: 1 gyro with 1/4 cup Tzatiki sauce
Calories: 377
Sugar: 6 g
Sodium: 628 mg
Fat: 8 g
Saturated Fat: 1 g
Carbohydrates: 66 g
Fiber: 6 g
Protein: 15 g

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All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.

About Jessie Shafer

Jessie is a Registered Dietitian Nutritionist living near Denver, CO where she splits her time among nearby playgrounds, typing away at her trusty laptop, and heating up her home kitchen with delicious experiments. Her best taste tester is her husband, a Denver firefighter with a well-trained palate. A former magazine editor-in-chief, Jessie has a long career in food publishing and health writing. While she once played centerfield for the Northwestern University softball team, Jessie now prefers her fitness in the way of biking up mountain passes and chasing two busy toddlers (the latter proving to be the more exhausting activity).

Greek Vegetarian Gyros with Portobello Mushrooms originally appeared on TheRealFoodrds.com