Get the Recipe Quickly Sautéed Portobello Mushroom Gyros (Vegetarian)
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
2 mins
-
Cook Time
2 mins
-
Total Time
15 mins
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Servings
4 servings
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Calories
405 kcal
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Course
Dinner
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Cuisine
Mediterranean
Get the Recipe Quickly Sautéed Portobello Mushroom Gyros (Vegetarian)
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This vegetarian gyro recipe swaps out meat for tender, herb-sautéed fresh portobello mushrooms wrapped in pita with veggies and creamy tzatziki sauce. It’s quick to whip up too — ready in just 15 minutes!
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Ingredients
Mushroom Filling
- 1½ - 2 pounds portobello mushrooms
- ¾ - 1 teaspoon fine sea salt or to taste
- 4 Tablespoons unsalted butter
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried marjoram
- ¼ teaspoon dried thyme
- Pinch red pepper flakes
- freshly ground black pepper to taste
- 2-3 dashes vegan Worcestershire sauce optional
Additional Ingredients
- 4 pita bread
- ½ cup Tzatziki sauce to taste
- 1-2 tomatoes sliced
- ½ red onion thinly sliced or diced
- ½ cucumber thinly sliced
- feta crumbles optional
- dried oregano optional, for garnish
Instructions
- Mushrooms: wipe mushrooms with a damp cloth or paper towel to clean. Then thinly slice them, approximately ¼ to ½ inch thick. Add them to a DRY large skillet over medium-high heat. You'll notice their water begin to simmer out; add a pinch of salt and stir them occasionally until most of the water has evaporated out, about 8-12 minutes.
- Reduce to medium heat and add the butter and spices, stirring until completely coated. Add black pepper, salt to taste, and a dash of Worcestershire sauce if using. Cook for another 3-4 minutes until fragrant and mushrooms are dark and tender.
- While the mushrooms are sauteing, prepare the tzatziki sauce and slice the veggies for topping as needed. Heat the pita bread in the microwave for 10-15 seconds as desired.
- Once the mushrooms are ready, assemble the gyro by placing a layer of mushrooms in the middle of a flat pita pocket. Top with sliced tomato, onion, and cucumber. Spread on tzatziki sauce and garnish with additional feta and dried oregano, as desired. Enjoy immediately.
Equipments used:
Notes
- Vegan: substitute olive oil for the butter, and use store-bought vegan tzatziki sauce.
- Substitute for Marjoram: you can substitute additional dried oregano and a little extra dried thyme if you don't have marjoram.
- Make Ahead: prepare the mushroom filling and then store it in an airtight container, reheating it in the microwave or stovetop when you're ready to enjoy. Store the toppings separately until assembly.
Nutrition Information
Show Details
Calories
405kcal
(20%)
Carbohydrates
53g
(18%)
Protein
15g
(30%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
35mg
(12%)
Sodium
1506mg
(63%)
Potassium
1673mg
(48%)
Fiber
8g
(32%)
Sugar
13g
(26%)
Vitamin A
739IU
(15%)
Vitamin C
7mg
(8%)
Calcium
123mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 53g | 18% |
| Protein | 15g | 30% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 1506mg | 63% |
| Potassium | 1673mg | 36% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 739IU | 15% |
| Vitamin C | 7mg | 8% |
| Calcium | 123mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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