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–+ servings

Grilled Portabella Gyros with Yogurt Dill Sauce

Servings 4 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

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.
Course: BBQ, Dinner, entree, Main Course
Cuisine: American
Keyword: bbq, Grilling, Gyro, mushroom, Portabella