Lactose Free Classic Mushroom Gyros
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Learn more →Ingredients
4 servings
For the mushrooms
- 4 large portobello mushroom caps, stems removed, sliced ½-inch thick
- 8 oz cremini mushrooms, stems trimmed, halved
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 3 cloves garlic, minced
- 1 ½ tsp dried oregano
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the tzatziki
- 1 cup full-fat greek yogurt
Chef's tipLactose-free Greek yogurt works 1:1 in dips, marinades, and baking. - ½ english cucumber, grated
- 1 clove garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, chopped
- ¼ tsp salt
For serving
- 4 pita breads
- 2 roma tomatoes, thinly sliced
- ½ small red onion, thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Make the tzatziki: place the grated cucumber in a fine-mesh strainer set over a bowl and squeeze firmly with your hands to remove as much liquid as possible, until the cucumber feels nearly dry. In a medium bowl, stir together the drained cucumber, Greek yogurt, minced garlic, lemon juice, dill, and salt until combined. Refrigerate while you prepare the mushrooms.
- 2
In a large bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, cumin, smoked paprika, salt, and black pepper. Add the sliced portobello and cremini mushrooms and toss to coat evenly. Let the mushrooms marinate at room temperature for 30 minutes, tossing once halfway through.
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