Vegetarian Gyros Pita
Indulge in the Mediterranean flavors of our Vegetarian Gyros Pita, a plant-based twist on the classic Greek street food favorite. Tender, marinated Portobello mushrooms are the star of the show, grilled to smoky perfection with a blend of olive oil, lemon juice, soy sauce, and aromatic spices like oregano and cumin. Paired with a creamy and refreshing homemade tzatziki sauce made with Greek yogurt, cucumber, dill, and fresh herbs, this recipe is a celebration of bold yet balanced flavors. Nestled in warm, soft pita bread and layered with crisp lettuce, juicy tomatoes, and sweet red onions, this hearty yet healthy meal comes together in just 40 minutes. Perfect for vegetarians and gyro lovers alike, this recipe is a quick, wholesome, and irresistibly satisfying option for lunch or dinner.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 tablespoons Soy sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Greek yogurt
- 0.5 medium, grated Cucumber
- 1 tablespoon, chopped Fresh dill
- 1 clove, minced Garlic
- 1 tablespoon, chopped Fresh mint
- 1 tablespoon Red wine vinegar
- 2 medium, sliced Tomatoes
- 0.5 medium, thinly sliced Red onion
- 4 large Lettuce leaves
- 4 large Pita bread
Instructions
Clean the portobello mushrooms with a damp paper towel and remove the stems. Slice into thick strips.
In a small bowl, mix together olive oil, lemon juice, soy sauce, garlic powder, oregano, cumin, salt, and pepper. Place the mushroom strips into a resealable bag or shallow dish and pour the marinade over the mushrooms. Seal or cover and let marinate for at least 20 minutes, turning occasionally.
While the mushrooms are marinating, prepare the tzatziki sauce. Place the grated cucumber in a towel and squeeze to remove excess moisture. In a medium bowl, combine Greek yogurt, cucumber, dill, garlic, mint, and red wine vinegar. Mix well and refrigerate until ready to use.
Preheat a grill pan or large skillet over medium heat. Once hot, add the marinated mushroom strips and cook for about 3-4 minutes on each side, or until they are tender and slightly charred.
Warm the pita bread in a toaster or on a dry skillet for a minute on each side.
To assemble the gyros, spread a generous amount of tzatziki sauce on each pita bread. Layer with lettuce, tomatoes, cooked mushrooms, and red onion slices.
Fold the pita bread over the filling and wrap each gyro tightly in a piece of parchment paper or foil to hold it together.
Serve immediately and enjoy your delicious vegetarian gyros pita!
Nutrition Facts
Calories |
1428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3458 mg | 150% | |
| Total Carbohydrate | 189.0 g | 69% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 36.2 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3947 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
