The Modern Mediterranean: Earthy Portobello Gyros
Step away from the traditional spit-roast and embrace the deep, umami-rich flavors of the forest. This recipe reimagines the street-food classic by swapping lamb for thick-cut, Portobello mushrooms marinated with olive oil, oregano and smoked paprika
When sliced and seared over high heat, these mushrooms develop a meaty texture and charred edges that stand up perfectly to the cooling crunch of fresh vegetables. It’s a plant-forward powerhouse that doesn’t compromise on the “soul” of a gyro.
Grilled Portabella Gyros with Yogurt Dill Sauce
Ingredients
- 4 ea Large portabella mushroom caps
- 1 tbsp Extra virgin olive oil
- 1/2 tsp Dried oregano
- 1/4 tsp Smoked paprika
For the yogurt dill sauce
- 1 ea English cucumber grated
- 1 cup Greek yogurt
- 1/2 cup Sour cream
- 2 tbsp Extra virgin olive oil
- Lemon juice from 1/2 lemon
- 2 ea Garlic cloves, minced
- 1 tsp Salt
- 1 tbsp Fresh dill, minced
To assemble
- 4 ea Pita bread Naan is a good substitute
- 2 Yellow bell pepper – Sliced
- 1/2 Buttrecrunch Lettuce or similar
- 1 ea Red onion – sliced
- Kalamata olives – sliced
- Beefsteak tomatoes sliced
- Feta cheese
- Pepperoncini peppers – sliced
Instructions
- Remove the stems from the mushrooms and brush caps with a damp towel
- Scrape out the gills with a spoon and discard.
- Slice the mushroom caps into 1/4" slices and place in a bowl with the olive oil, dried oregano and smoked paprika. Mix gently so as not to break up the slices.
- Preheat an indoor grill pan to medium high heat. Add the mushrooms and peppers, turning occasionally until tender. About 5 to 7 minutes. Set aside
- For the yogurt dill sauce placce the cucumber in a tea towel and wring to remove as much water as possible. Place in a bowl together with theyogurt, sour cream, olive oil, lemon juice, garlic, salt and dill. Mix well.
- Place the mushroomsand peppers in the pita breads. Top with the sliced tomato, lettuce, feta and a good helping of the yogurt sauce.