Portobello Mushroom Gyro with Tzatziki
Meaty portobello mushrooms seasoned with oregano, garlic, and Mediterranean herbs, pan-fried until tender and caramelized. Served in warm pita with creamy homemade tzatziki, fresh cucumber, tomatoes, red onion, and crumbled feta. This plant-based gyro delivers the smoky, savory satisfaction of the classic Greek street food without meat. Perfect for vegetarian gatherings, casual weeknight dinners, or meal prep. The key is scraping the gills and slicing mushrooms thin so they soften quickly and absorb the bright lemon-herb marinade.
Ingredients
- 4 large portobello mushrooms, wholecremini or oyster mushroomsequal weightsubstitute
cook 5-7 minutes instead, mushrooms will be less meaty
Full guide → - 3 cloves garlic, divided
- 3 tablespoons olive oil, divided
- 1 lemon, juice, divided
- 1 teaspoon oregano, dried
- 1 teaspoon salt, divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dill, dried
- ¼ teaspoon marjoram, dried
- ¼ teaspoon black pepper, divided
- 1 English cucumber, whole
- 10 ounces Greek yogurt, plain
- 2 tablespoons dill, fresh
- 2 teaspoons red wine vinegar
- 4 Greek pita breadsgluten-free wrap1:1gluten-free
use certified gluten-free flatbread
- 1 tomato, diced
- ¼ red onion, sliced
- ½ cup feta cheese, crumbled
Instructions
- 1
Wipe portobello mushroom caps with damp paper towel to remove dirt. Remove and discard stems. Scrape and discard the gills from the underside. Slice caps into 1/2 inch thick pieces.
- 2
Mince two garlic cloves.
- 3
In a large bowl, combine 2 tablespoons olive oil, mushroom slices, minced garlic, juice of 1/2 lemon, oregano, 1/2 teaspoon salt, garlic powder, onion powder, dried dill, marjoram, and 1/8 teaspoon black pepper. Toss to coat.
- 4
Transfer mushroom mixture to a large frying pan over medium heat. Cook and stir for about 10 minutes until mushrooms are soft and reduced in size.
- 5
Grate cucumber on the largest hole of a box grater until you have 1 cup. Slice remaining cucumber and set aside for topping.
- 6
Place grated cucumber in a mesh or nut milk bag and squeeze out excess water. Transfer to a bowl.
- 7
Add minced remaining garlic clove, remaining 1 tablespoon olive oil, Greek yogurt, fresh dill, remaining 1/2 teaspoon salt, remaining 1/8 teaspoon black pepper, remaining lemon juice, and red wine vinegar to the cucumber. Mix well to make tzatziki.
- 8
Preheat oven to 350 F. Warm pita rounds in oven for 2 minutes.
- 9
Top each warm pita with cooked mushrooms, diced tomato, red onion slices, feta cheese, cucumber slices, and tzatziki sauce.
Tips
Scrape the dark gills thoroughly - they release moisture and turn the mushrooms soggy. Removing them is essential for a firmer, meatier texture.
Squeeze the grated cucumber aggressively to remove water. Wet tzatziki will make the pita soggy and dilute the garlic-herb flavor.
Warm pitas just before assembly so they're pliable but still hot. This prevents them from drying out or becoming tough.
Good to Know
Store cooked mushrooms in an airtight container in the refrigerator for up to 3 days. Tzatziki keeps for 2 days. Assemble fresh before serving.
Marinate and cook mushrooms up to 1 day ahead. Make tzatziki up to 2 days in advance. Assemble gyros just before eating so pita stays soft.
Serve immediately after assembly while pita is still warm. Serve at room temperature or chilled if preferred, though warm pita is traditional.
Common Mistakes
Do not skip scraping the gills to avoid mushy, waterlogged mushrooms.
Do not skip squeezing the cucumber to avoid watery, diluted tzatziki sauce.
Do not assemble more than 10 minutes ahead to avoid soggy pita bread.
Do not use small button mushrooms to avoid insufficient meatiness and quick cooking.
Substitutions
Dairy-Free Swaps
Vegan Options
soak 1 cup raw cashews 1 hour, blend with water until smooth, add garlic and herbs
Full guide →Gluten-Free Swaps
use certified gluten-free flatbread
General Alternatives
cook 5-7 minutes instead, mushrooms will be less meaty
Full guide →FAQ
Can I make this vegan?
Yes. Replace Greek yogurt with cashew cream (blend soaked cashews with water), skip or use dairy-free feta, and use egg-free pita or flatbread. The mushrooms remain hearty and satisfying as the protein base.
What if I don't have fresh dill for tzatziki?
Use 1 teaspoon dried dill instead, or substitute fresh mint, parsley, or basil. Adjust to taste since dried herbs are more concentrated.
How long can I keep leftovers and can I freeze them?
Cooked mushrooms last 3 days refrigerated. Tzatziki keeps 2 days. Do not freeze tzatziki as yogurt separates. Freeze mushrooms up to 1 month but texture will be softer when thawed.