Rice Free Tahini Mushroom Gyros with Toasted Sesame
Total time45 min
Prep time20 min
Cook time25 min
5.0(8)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!