Carson Downing
Gyros are a Greek classic that have been loved for generations.
But, what about a plant-based twist to this beloved dish?
Thats where Mushroom Gyros come ina savory, satisfying alternative that swaps meat for hearty mushrooms.
Credit:Carson Downing
What Makes Mushroom Gyros So Special?
The magic of these gyros really comes from themushrooms.
I love using royal trumpet mushrooms (also called king oyster mushrooms) or large, meaty portobello caps.
This blend of ingredients makes the mushrooms absorb all thatMediterraneangoodness, turning them into the star of the show.
But its not just about the mushrooms.
These gyros are all about the fresh toppings.
All these elements come together in one perfect bite.
Here are tips for making this vegetarian gyro recipe.
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Cover and process until combined (mixture will be pureed but not totally smooth).
Chill
Add the marinade to the mushrooms and gently stir to coat.
(Take care not to break up the portobello mushrooms.)
Cover and chill at least 6 hours or up to 24 hours.
Cook Mushrooms
Transfer mushrooms to a colander to drain off any free liquid.
Preheat a 10-inch grill pan or cast iron skillet over medium high heat.
Lightly brush pan with oil.
Finish off each one with a sprinkle of smoked paprika.
2,000 calories a day is used for general nutrition advice.
