Portobello Gyros

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!