Low Sodium Tahini Mushroom Gyros with Toasted Sesame

Total time45 min

Prep time20 min

Cook time25 min

Low Sodium Tahini Mushroom Gyros with Toasted Sesame

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Ingredients

4 servings

For the mushrooms

2 large portobello mushroom caps, stems removed, sliced ½-inch thick
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8 oz cremini mushrooms, thickly sliced
3 tbsp olive oil
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp ground coriander
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the tahini sauce

⅓ cup tahini
3 tbsp fresh lemon juice (from about 1 large lemon)
1 clove garlic, finely grated
3–4 tbsp cold water, plus more as needed
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the toasted sesame

2 tbsp sesame seeds

For serving

4 pita breads
1 cup cherry tomatoes, halved
1 cup english cucumber, thinly sliced
½ small red onion, thinly sliced
¼ cup fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
2
In a large bowl, toss the portobello and cremini mushrooms with the olive oil, minced garlic, cumin, smoked paprika, oregano, coriander, salt, and black pepper until every piece is evenly coated.

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