RECIPE BELOW 👇🏽
This vegetarian gyro recipe swaps out meat for tender, herb-sautéed fresh portobello mushrooms wrapped in pita with veggies and creamy tzatziki sauce. It’s quick to whip up too — ready in just 15 minutes!
🥙INGREDIENTS:
▢ 1½ – 2 pounds portobello mushrooms
▢ ¾ – 1 teaspoon fine sea salt, or to taste
▢ 4 Tablespoons unsalted butter
▢ ½ teaspoon garlic powder
▢ 1 teaspoon onion powder
▢ ½ teaspoon dried oregano
▢ ½ teaspoon dried marjoram
▢ ¼ teaspoon dried thyme
▢ Pinch red pepper flakes
▢ Freshly ground black pepper, to taste
▢ 4 Pita Bread
▢ ½ cup Tzatziki Sauce, to taste
▢ 1-2 tomatoes, sliced
▢ ½ red onion, thinly sliced or diced
▢ ½ cucumber, thinly sliced
▢ Feta crumbles, optional
▢ Dried oregano, optional, for garnish
🖨️PRINT RECIPE HERE: https://www.forkinthekitchen.com/vegetarian-gyros/
🍴EQUIPMENT USED IN THIS VIDEO (affiliate):
• Chef’s Knife: https://amzn.to/3MMdcWW
• 12-Inch Cast Iron Skillet: https://amzn.to/48aS5HL
• Stackable Glass Bowls: https://amzn.to/3BOVfF6
⏱️JUMP TO:
0:00 Intro for Meatless Gyros
0:22 Portobello Mushroom Prep
1:34 Saute Mushrooms
2:02 Simmer out Liquid
2:28 Add Butter and Herbs
3:50 Note About Parchment
4:09 Assemble Gyro
5:12 Wrapping Gyro
6:03 Quick Assembly
6:25 Taste Test
7:12 Bloopers
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welcome to fork in the kitchen where I am here to help you make meatless meals that everyone will love today it’s these vegetarian Euros they are seriously the best they’re made with sauteed portabella mushrooms in this Herby mixture and they get the best meat-like texture even better is they’re ready in just 15 minutes let’s get started grab your portella mushrooms these ones are extra large use a damp paper towel and go ahead and just wipe off any dirt you could rinse them really fast and then wipe them off too you just want to get the dirt off since they absorb a lot of water they just like to do this and it’s honestly it’s so easy to do with the large portabella mushrooms goes very fast you can remove the Sten if you’d like or leave them in not a big deal either way these ones because goodness they are so massive I think I’m going to take them out this time now we’re going to slice them up I like to do about a/4 to a half inch you know think about the thickness of a Euro and keep in mind that the mushrooms will shrink down as they cook but you do want some substance or hardiness to them to give us that nice meaty flavor they’re all like sliced up and ready and that is literally the only prep you need to do so we’re going to get our Skillet going heat a large Skillet over medium high heat and then we’re going to add our mushrooms to a dry pan if you have cooked mushrooms with me before then you know that I love this method adding them to a dry pan allows them to release all their liquid so then they can reabsorb all their yummmy flavors [Music] so you can see that there’s a lot of water still in the pan that a lot has simmered out of the mushrooms so we want to keep going until that water is mostly evaporated out of the pan how many times can I say pan these mushrooms have totally cooked down like can you believe it they were falling out of the pan so now we’re going to add 4 tablespoons of butter and melt that in this is the start of some goodness I really can’t believe how much this cooked on of course we’re going to add a pinch of salt here too start layering in that flavor let’s add our spices we’re going to start with some onion powder get a teaspoon of that in then we’re going to do let’s see where is it our oregano now if you you have margarum on hand use that as well in that case it would be a half teaspoon of oregano and margam but they are very similar and I actually don’t have Mar on hand so we’re going to use all of oregano for that now we’ve got some garlic powder half teaspoon and a little dried thyme and then I like to add a little pinch of red pepper flakes if you don’t want them don’t add them and some freshly ground black pepper okay give it a stir and we’ll let this all cook together for just a few minutes and then it’ll be done it smells so good already let’s go ahead and assemble you ready if you want to wrap your Viro go ahead and grab a piece of square parchment paper and put PAB bread kind of towards the top of one of the corners I do recommend heating up your pea in the microwave for a few seconds to make it nice and soft now for the taziki you can spread it across the P or drizzle it on top a dealer’s choice we’re going to start with some of the mushrooms go ahead and layer them across the middle oh my gosh these look so good then I like to add some cucumber cumbers some slices of tomato and then some red onions okay give it a Sprinkle of feta cheese if you’d like then our taziki sauce it’s so so beautiful I also like to garnish with a little extra dried oregano it’s the perfect Finishing Touch now to wrap it we’re going to fold in the sides tuck up the edge of the parchment paper kind of like rolling a burrito but even more of a dance then take the side and it you can tuck it in and then fold it over and there you have it your euro is ready to enjoy now if you want to get really cutesy you could use a piece of tape or go ahead and tie some string around it or even take some foil around the bottom so then it’ll stay closed and also nice and warm from the foil like My Little Euro [Music] baby all right I cannot wait to dig in oh my gosh it just looks so good oh my goodness those mushrooms are just like spoton in their texture so flavorful paired with that tziki sauce it is out of this world and the Fresh Veggies you got to have those too so good so amazing Euro not going to believe how good it is but really make this easy week night dinner impress your friends and family and I will see you back here next week for another meatless meal that everyone will love don’t forget to hit subscribe so you don’t miss it until then Happy eating so good I don’t know what I want actually I just all right let’s add our should I say all right it shouldn’t say all right ah okay [Music]
1 Comment
Yum 😋