Grilled Portabello Gyros

June  9, 2014
2 Ratings
  • Serves 4
Author Notes

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

What You'll Need
  • Mushrooms
  • 2 to 4 depending on size portobello mushrooms, cleaned, stems removed, and cut in half
  • 1/2 cup balsamic vinegar
  • 2 cloves garlic, minced.
  • 2 sprigs fresh thyme
  • 1 teaspoon each salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • Accoutrements
  • 1 cup labneh, or full-fat Greek yogurt
  • 2 cloves garlic, pulverized
  • Zest of one lemon
  • 1 tablespoon fresh dill
  • 1 teaspoon fresh mint, chiffonade
  • 1 tablespoon olive oil
  • 1/2 seedless cucumber, shredded
  • 1/2 teaspoon salt
  • 1 shallot, sliced thinly
  • 1 red pepper (you can grill this as well) or tomato
  • 4 pita bread wraps
  1. Combine all mushroom ingredients, and marinate up to overnight, but at least 30 minutes. Preheat grill.
  2. 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.
  3. 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.
  4. 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!

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Chef de cuisine @Shelburne hotel Seaview, WA

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