Make meatless dinners more of a regular occurrence with these delicious vegetarian gyros! Grilled portabella mushrooms and peppers topped with fresh veggies and a tangy yogurt-dill sauce.
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It’s time for another delicious mushroom recipe! In case you missed it, I’ve partnered with the Mushroom Council to share four ways you can incorporate mushrooms into mouth-watering meals. I recently shared my recipes for Creamy Spinach, Mushroom & Lasagna Soup, Garlic-Rosemary Roasted Chicken Thighs, and Asian BBQ Sesame Salmon with Noodles & Veggies. Be sure to check them out!
Portabella mushrooms are a great vegetarian alternative for many dishes that usually contain meat. Traditionally, gyros contain meat such as chicken or beef cooked rotisserie style. In today’s recipe, I’ve substituted the meat for delicious portabella mushrooms. They have a great meat-like texture and flavor that hold up to grilling! Not only are they delicious, but portabella mushrooms are vitamin-D rich (one whole UV light-exposed portabella mushroom contains 23.9 mcg of vitamin D, which is 120% RDA). When served alongside the yogurt sauce, bell peppers, and tomatoes, you’ve got a probiotic and vitamin C packed sandwich! Learn more about how mushrooms support our immune system on the Mushroom Council’s website.
You’ll want to use an entire portabella mushroom for each person, as they cook down quite a bit and you’ll want enough slices to stuff into the pita bread. Oregano and smoked paprika give the mushrooms a delicious smoky-Greek flavor. I like to use my indoor grill pan for the mushrooms. It’s easier and quicker than grilling them outside, but if you prefer to, that would be delicious as well!
To make the yogurt dill sauce, you’ll need both yogurt and sour cream. I like to use a little sour cream to add an extra-tangy flavor. You can easily use all yogurt if that’s what you have on hand. You’ll also need a grated English cucumber (less seeds than a regular cucumber). Be sure to squeeze out as much water as you can from the cucumber. The more liquid you can get out the better, so your dip won’t get watery. Once you add the fresh garlic, dill, lemon juice, salt, and pepper, give it a taste and adjust the ingredients as necessary. Depending on the size of your cucumber and lemon, you may want to add extra salt or other ingredients. If you can, make this sauce ahead of time and let it sit in the fridge for a while to let the flavors mellow together.
Here’s the recipe for Grilled Portabella Gyros with Yogurt Dill Sauce:
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Grilled Portabella Gyros with Yogurt Dill Sauce
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4 1x
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Make meatless dinners more of a regular occurrence with these delicious vegetarian gyros! Grilled portabella mushrooms and peppers topped with fresh veggies and a tangy yogurt-dill sauce.
Ingredients
- 4 portabella mushrooms
- 2 yellow bell peppers, sliced
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon smoked paprika
- 4 pita breads or naan
- 2 tomatoes, thinly sliced
- ½ red onion, thinly sliced
- ½ head green lettuce
- Crumbled feta cheese, optional
For the Yogurt Dill Sauce:
- 1 English cucumber, grated
- 1 cup whole milk Greek yogurt
- ½ cup sour cream
- 2 tablespoons extra-virgin olive oil
- Juice from ½ small lemon
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 tablespoon minced fresh dill
Instructions
- Remove the stems from the mushrooms and brush caps with a wet towel. Carefully scrape out the gills with a spoon. Slice mushroom into ¼-inch pieces and place in a medium bowl along with the olive oil, oregano and smoked paprika.
- Preheat an indoor grill pan over medium-high heat. Add mushrooms and peppers and grill, tossing occasionally, until tender, 5-7 minutes.
- To make the Yogurt Dill Sauce, squeeze the grated cucumber in a clean towel to remove excess liquid. Add to a large bowl with yogurt, sour cream, olive oil, lemon, garlic, salt and dill. Stir to combine.
- To serve, place mushrooms and peppers in the middle of the pita bread. Top with tomatoes, onion, lettuce, feta (optional), and a big dollop of yogurt sauce.
* Check the mushroom package label to see if the mushrooms have been exposed to UV light for maximum vitamin D – up to 120% DV1.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!
I loved this recipe, and you made it look really easy to make. Thanks Emily Weeks for sharing.
★★★★★