Greek Vegetarian Gyros with Portobello Mushrooms

An easy and satisfying meatless meal, the Greek Vegetarian Gyros are made with crispy strips of portobello mushrooms, homemade Tzatziki Sauce, and fresh veggie toppings.

Prep: 25 minsCook: 12 minsTotal: 30 mins
Servings: 4 gyros 1x


For the Gyros

  • 8 ounces portobello mushroom caps (2 large or 3 medium caps), don’t remove gills
  • 1 tablespoon avocado oil or olive oil
  • 1 tablespoon Greek seasoning*
  • 4 pita bread rounds (use gluten-free, if needed)**
  • Toppings: sliced tomato, thinly sliced red onion, sliced cucumber, crumbled feta cheese

For the Tzatziki Sauce (or click here for our Vegan Tzatziki Sauce

  • ½ cup grated English cucumber, squeezed to remove water***
  • ½ cup plain Greek yogurt
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh dill
  • 2 garlic cloves, minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper


  1. Preheat the oven to 400 degrees and line a large baking sheet (or two smaller baking sheets) with parchment paper.
  2. Gently rub portobello caps with a paper towel to remove any dirt. It is not necessary to remove the gills (they will add more flavor). Slice each portobello into ¼-inch-thick strips (and no thicker than ⅜-inch-thick strips).
  3. In a bowl, gently toss portobello strips with oil and Greek seasoning. Spread out portobello strips and pieces in an even layer on the baking sheet(s) – it’s OK to place them somewhat close together as they will shrink during cooking. Bake the portobello strips for 12 minutes.
  4. While the portobello strips are baking, prepare the tzatziki sauce. In a small bowl, combine all of the sauce ingredients; mix gently to combine.
  5. To serve, heat pita rounds directly on the rack in the hot oven for 1 minute. Divide the baked portobello strips among the pita rounds and top with tomato slices, red onions, cucumber, feta, and a drizzle of Tzatziki Sauce.


*Crush or grind the seasoning into a finer texture, especially if there are large pieces of dried onion in your Greek seasoning. We used purchased Greek seasoning (McCormick Gourmet), but you can also make your own. To do so, combine 1 teaspoon dried oregano, ½ teaspoon dried onion flakes (or onion powder), ½ teaspoon garlic powder, ¼ teaspoon dried dill, ¼ teaspoon marjoram, ¼ teaspoon dried thyme.

**To make these gluten-free gyros, use gluten-free pita bread such as Bfree brand

***To remove water from the cucumber, place grated cucumber between a double layer of kitchen towels or paper towels. Press firmly to absorb liquid. The water doesn’t need to be completely absorbed, just enough so that the cucumber doesn’t water down the sauce.

****To make these gyros dairy-free, omit the feta cheese and use our recipe for dairy-free Tzatziki Sauce.

Nutrition Information

  • Serving Size: 1 gyro with 1/4 cup Tzatiki sauce
  • Calories: 377
  • Fat: 8 g
  • (Sat Fat: 1 g)
  • Sodium: 628 mg
  • Carbohydrate: 66 g
  • (Fiber: 6 g
  • Sugar: 6 g)
  • Protein: 15 g


© The Real Food Dietitians
Recipe By: Jessie Shafer