Growing up in a Greek restaurant, I’ve met my fair share of gyros. I love roasting or grilling portobello mushrooms; I use them all time to replace meat in dishes. I was totally craving gyros and I figured I would try my hand at a new version of this all-time favorite. —Alexandra V. Jones
Test Kitchen Notes
The mushrooms post-marination were meaty and juicy, and bounced up well against the bright tzatziki sauce. I omitted the bell peppers (since raw bell peppers aren't my jam) and added avocados, and the gyro was totally solid. I might whip up something similar again in a Not Recipes kind of way. Overall, the mushrooms were great (though I wondered why you have to cut the mushrooms in half before griling if you're going ot slice them later). —Catherine Lamb
2 to 4 depending on size
portobello mushrooms, cleaned, stems removed, and cut in half
cloves garlic, minced.
each salt and freshly ground black pepper
labneh, or full-fat Greek yogurt
cloves garlic, pulverized
Zest of one lemon
fresh mint, chiffonade
seedless cucumber, shredded
shallot, sliced thinly
red pepper (you can grill this as well) or tomato
pita bread wraps
Combine all mushroom ingredients, and marinate up to overnight, but at least 30 minutes. Preheat grill.
Combine labneh or yogurt with garlic, mint, dill, and olive oil. Sprinkle salt over cucumber shreds, let sit 10 minutes then squeeze out the water and add to yogurt. Add lemon zest and stir. This can be made a day before. Refrigerate.
Grill mushrooms over a medium-high area of your grill, adjusting coals as necessary—or, if using gas, set to medium-high. Cook mushrooms about 5 minutes on each side, then set aside.
Warm pitas over grill till lightly toasty and malleable. Slice mushrooms thinly, then divide them between the pitas. Add tomatoes or red peppers, sliced shallots, and yogurt mixture (tzatiki), fold, and enjoy!