5 from 24 votes
Quickly Sautéed Portobello Mushroom Gyros (Vegetarian)
This recipe creates vegetarian gyros with savory sautéed portobello mushrooms seasoned with a blend of herbs and spices, combined with pita bread and fresh toppings like tomato, cucumber, and red onion. The mushrooms are cooked dry first to release moisture, then enriched with butter and seasonings. The assembled gyro is finished with creamy tzatziki sauce and optional feta cheese, offering a layered texture and fresh, herbal flavors.
Prep Time
2 mins
Cook Time
13 mins
Total Time
15 mins
Servings:
4
servings
Calories:
405 kcal
Course:
Dinner
Cuisine:
Mediterranean
Ingredients
Mushroom Filling
- 1½ - 2 pounds portobello mushrooms
- ¾ - 1 teaspoon salt or to taste, fine sea salt
- 4 Tablespoons butter unsalted
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon oregano dried
- ½ teaspoon marjoram dried
- ¼ teaspoon thyme dried
- Pinch red pepper flakes
- black pepper to taste, freshly ground
- 2-3 dashes Worcestershire sauce optional, vegan
Additional Ingredients
- 4 pita bread
- ½ cup tzatziki sauce to taste
- 1-2 tomato sliced
- ½ red onion thinly sliced or diced
- ½ cucumber thinly sliced
- feta cheese optional, crumbled
- oregano optional, for garnish, dried
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.
Cup of Yum
Notes
- Vegan option: replace butter with olive oil and use store-bought vegan tzatziki sauce.
- If marjoram is unavailable, increase dried oregano slightly and add extra dried thyme as a substitute.
- Prepare mushroom filling ahead and store in an airtight container; reheat before assembling gyros.
- Keep fresh vegetable toppings separate until ready to assemble to maintain their crispness.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 405
% 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.