Portobello Mushroom Pita Gyros

Recipe Courtesy of La Fuji Mama

 

Not only are these pita gyros created by La Fuji Mama delicious, but they are lighter than the traditional pita gyro, and pack in an extra dose of Vitamin D. Mushrooms are the star of this dish!

Ingredients

4 large Portobello mushrooms
Olive oil, to brush on mushrooms
4 pitas
2 Roma tomatoes, thinly sliced
1/2 sweet onion, thinly sliced
1/2 head romaine lettuce, ribs removed and cut into large pieces

For the Tzatziki

1 cup Greek yogurt
1/2 cucumber, deseeded and finely chopped
1 lemon, juiced and zested
3 garlic cloves, minced
1 tablespoon chopped fresh mint
Fine sea salt and freshly ground black pepper, to taste

For the spice mix

1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon fine sea salt
1/2 teaspoon garlic powder
1/2 teaspoon dried coriander
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper

Directions

Make the tzatziki

  1. Put the Greek yogurt in a cheesecloth lined strainer set over a bowl and let it drain for 24 hours in the refrigerator.
  2. Put the strained Greek yogurt in a small bowl and mix in the rest of the tzatziki ingredients. Cover the sauce and put it in the refrigerator to chill, for at least an hour.

Make the spice mix

  1. Mix together the spice mix ingredients in a small bowl.

Grill the mushrooms

  1. Preheat an outdoor grill to medium-high heat.
  2. Brush one of the portobello mushroom caps liberally with olive oil, sprinkle the cap with the spice mix, then rub it gently into the mushroom.
  3. Repeat with the remaining mushrooms. Grill the mushrooms for 3 to 4 minutes on each side, starting with the cap side first, until the mushrooms are dark and tender.
  4. Remove the mushrooms from the grill and cut them into thin slices.

Assemble the pita sandwiches

  1. Wrap the pitas in a damp paper towel (to prevent them from drying out) and warm in the microwave or oven.
  2. Spread a spoonful of the tzatziki sauce down the center of one of the pitas, add a few pieces of lettuce, then add grilled mushroom slices, sliced tomato, and sliced onion, then top it with another generous spoonful of tzatziki.
  3. Fold the pita over and wrap with a piece of foil to hold the sandwich together for easy eating. Repeat with the other pitas. Serve immediately.

 

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