Eosinophilic Esophagitis Friendly Tahini Mushroom Gyros with Toasted Sesame
Total time45 min
Prep time20 min
Cook time25 min
5.0(8)
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Learn more →Ingredients
4 servings
For the mushrooms
- 2 large portobello mushroom caps, stems removed, sliced ½-inch thick
- 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
- 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
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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