These Mushroom Gyros offer a plant - base pull on a Greek classic , utter for anyone craving a healthy , more sustainable selection without sacrificing taste .
Carson Downing
Gyros are a Grecian classic that have been have intercourse for generation . Traditionally made with stamp cuts of lamb or chicken , wrapped up in asoft pitaand topped with fresh , crunchy veggie , they ’re the staring combination of flavors and textures . But , what about a plant life - based twist to this dear ravisher ? That ’s where Mushroom Gyros come in — a savoury , fulfill alternative that swaps meat for hearty mushroom . Whether you ’re a vegetarian or just craving a lightsome , more sustainable version of the classic gyro , this lulu has all the Mediterranean flavors you love in every bite .
Credit:Carson Downing
What Makes Mushroom Gyros So Special?
The magic of these gyro really come from themushrooms . I sleep together using royal trumpet mushroom cloud ( also called king oyster mushrooms ) or large , meaty portobello crown . They ’re marinade in a sapid mix of olive rock oil , red wine vinegar , and aromatic spices like oregano , marjoram , and smoked paprika . This blend of component makes the mushrooms suck all thatMediterraneangoodness , turning them into the star of the show . Once marinade , they ’re grilled to perfection — crispy on the outside with a juicy , meaty grain on the inside , defecate them a perfect tie-up - in for traditional gyro kernel .
But it ’s not just about the mushrooms . These gyros are all about the fresh topping . We ’re talking shredded lettuce , chopped love apple , crisp cuke , and scarlet onion , all pile into awarm pocket bread . Then , add some Kalamata olives , a sprinkle of crumbled feta , and a generous drizzle of tzatziki sauce for a creamy , tart goal . All these element come together in one perfect bit .
Tips for the Perfect Mushroom Gyros
If you ’re a lover of traditionallambgyros , try our irksome ready roast lamb meat inGreek Lamb Wrapsfor an loose and flavorful twist on the classic Grecian dish . Here are tips for making this vegetarian gyro recipe .
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Ingredients
1mediumonion , roughly chop up
6cloves garlic
2tsp.dried oregano
1tsp.dried winter sweet
1tsp.smoked paprika
1/2tsp.dried rosemary , crush
1/2tsp.salt
1/2tsp.ground black pepper
1/3cupolive oil
1/4cupred wine vinegar
1poundroyal trumpet , kingoyster mushrooms , or 4 large portobello mushroom caps , sliced longways into airstrip
4pita , large ( 6 - 1/2 " dia)Greek - stylepitas , warmed
1/2cupshredded shekels
4slicestomatoes
1/4cupthinly slicedred onionpieces
1/4cupthinly slicedcucumber
1/4cuppitted and slicedkalamata olive
1/4cupcrumbledfeta cheeseflower
1/4cuptzatziki sauce
4dashessmoked paprika
Directions
Make the Marinade
In a blender or mini - food processor corporate trust onion , garlic , oregano , oregano , smoked paprika , rosemary , salt , pepper , olive oil , and vinegar . Cover and process until combine ( salmagundi will be puréed but not whole smooth ) .
Chill
Add the marinade to the mushrooms and gently stimulate to coat . ( Take care not to break up the portobello mushrooms . ) screening and chill at least 6 time of day or up to 24 60 minutes .
Cook Mushrooms
transfer of training mushrooms to a cullender to drain off any liberal liquidity . Preheat a 10 - inch grill pan or chuck iron skillet over medium in high spirits heat . Lightly thicket pan with oil . append mushrooms to pan out in quite a little and cook until nicely embrown on both sides , about 3 minutes per side for trumpet mushrooms ( 2 arcminute per side for portobello mushroom ) .
Assemble and Serve
Serve mushrooms wrap in quick , Greek style pocket bread with chopped lettuce , chopped tomatoes , slice crimson onion , sliced cucumber , kalamata olives , feta , and tzatziki sauce . polish off off each one with a sprinkle of smoke pimento .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) order you how much a nutrient in a intellectual nourishment serving contributes to a daily diet . 2,000 calories a twenty-four hours is used for general nutrition advice .
