• Ingredients:
  • 4 FunGuy Portobello mushrooms
  • 1 cup baby spinach leaves
  • 2 tomatoes
  • 1 cucumber
  • 1 red onion
  • 4 garlic cloves
  • 1 lemon
  • 1 cup plain Greek yogurt
  • 1 teaspoon oregano
  • ½ teaspoon basil
  • ½ teaspoon paprika
  • ground coriander seed
  • 1 teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 4 small pita breads
  • 4 tablespoons tzatziki sauce
  • feta cheese

Craving some good, messy, street food this week? Then let’s all Greek out on some vegetarian friendly homemade gyros! 

The FunGuy has taken portobello mushrooms, sliced them up and marinated in a mix of creamy yogurt and herbs and then sautéed them tender and browned. Add the flavorful mushroom slices on top of warm pita bread, top with garden fresh cucumbers, tomatoes, and onions. 

Don’t forget to add a spoonful of refreshing tzatziki sauce and a crumble of salty feta too! 

DIRECTIONS:

  1. Brush off any debris from the FunGuy portobello mushrooms with a damp cloth, trim the stems, and slice the mushrooms thinly on a cutting board. Transfer the mushroom slices to a large mixing bowl.  
  2. Rinse the baby spinach under cool water and let drain in a colander. Remove the stem from the tomato, slice into wedges, and set aside. Trim the ends of the cucumber and peel before slicing into thin rounds and set aside. Peel the onion and slice thinly; set aside with the tomato. Peel and mince the garlic and add it to the bowl with the portobello mushrooms. Cut the lemon in half and squeeze the juice over the mushrooms and garlic. 
  3. Add the yogurt, oregano, basil, paprika, coriander, salt, and black pepper to the bowl with the sliced mushrooms and garlic. Using clean hands, mix the yogurt and seasoning with the sliced mushrooms until they are well coated. Cover and refrigerate at least 15 minutes or over night. 
  4. Heat a pan over medium-high heat and add the olive oil. Once the olive oil is hot, add the mushrooms to the pan in a single layer, working in batches if needed, and cook about 5-7 minutes, turning half way through to get both sides browned around the edges. Transfer the mushrooms to a dish, and cover to keep them warm. 
  5. Wipe out the inside of the pan and return it to the stove top over medium heat. Add the pita breads to the pan and allow them to warm through, turning once one side has warmed up but not cooked; approximately 1-2 minutes each side. Transfer to a plate and cover with a warm clean dish towel. 
  6. To assemble the gyros: take one pita and top with a little tzatziki sauce, a layer of spinach, tomato, portobello mushrooms, cucumber, onions, and top with tzatziki sauce and a crumble of feta cheese. 
  7. Repeat with the rest of the portobello mushrooms, pitas, and the other toppings. 
  8. Serve immediately!  

Have a Fun meal!