Popular Conditions & Diets
Portobello Gyros
Portobello Gyros
Recipe by Kelsey Russell-Murray
Ingredients
14
Time
5m
Serves
4
Portobello mushrooms are a vegetarian’s best friend! In this savoury recipe portobello mushrooms are marinated and sautéed to meaty perfection and then topped with creamy tzatziki, salty feta and crisp veggies and rolled into a fresh pita. The perfect satisfying but quick and easy vegetarian meal. As a bonus, this recipe is full of veggies and fibre to support gut health and is a great option for many different diets. It can also be easily altered to make it vegan and gluten-free.
Lunch
Dinner
Vegetarian
Quick Meal
Ingredients
4
Portobello Mushrooms
0 cup
Extra-Virgin Olive Oil
2 Tbsp
Coconut Aminos
2 Tbsp
Fresh Lemon Juice
3
Garlic Cloves
finely minced
0 tsp
Smoked Paprika
0 tsp
Oregano
0 tsp
Fine Sea Salt
0 tsp
Black Pepper
4 large
Whole Wheat Pita
0 cup
Tzatziki
0 cup
Crumbled Feta
1 small
Cucumber
sliced
1
Roma Tomato
sliced
Instructions
1
Remove mushroom stems and clean portobello caps with a wet paper towel. Cut into ¼ inch slices.
2
Prepare marinade: add oil, aminos, lemon, garlic, and spices to a large bowl. Whisk to combine. Add sliced portobellos and toss to coat.
3
Cook mushrooms in a large nonstick skillet over medium heat for 8-10 minutes, stirring after 5 minutes. Mushrooms should be softened and deep brown when finished.
4
Assemble your gyros: Spread tzatziki onto one side of the pita, then add sautéed portobellos, cucumbers, tomatoes, and feta. Roll pita and enjoy! Best served fresh.
5
Substitutions: Substitute soy sauce or tamari for liquid aminos. Omit feta and tzatziki if vegan/substitute dairy free alternatives. Substitute tomatoes and cucumbers for different veggies of your choice. Lettuce, onions and peppers would be good! Swap for a gluten-free wrap or corn tortilla if gluten-free!
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VegetarianSavouryGut HealthSummer RecipesLunchQuick
More Recipes by Kelsey Russell-Murray
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.
