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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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.
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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