Gyros (pronounced “YEE-rows”) are a classic Greek street food, traditionally made with marinated and roasted meat, wrapped in soft pita with fresh toppings and a creamy sauce. But who says you need meat to enjoy this delicious dish? With the right seasoning and cooking technique, mushrooms make a fantastic plant-based alternative, delivering that umami-rich, juicy texture that makes gyros so irresistible. In this recipe, we’ll use meaty mushrooms like portobello, oyster, or shiitake, marinate them with Mediterranean spices, and roast them until perfectly caramellized. Pair them with fresh veggies, a tangy vegan tzatziki, and warm pita for a meal that’s both nourishing and satisfying.
Why Mushrooms?
Mushrooms are packed with flavor and have a naturally chewy, satisfying texture when cooked properly. They also absorb marinades beautifully, making them an ideal substitute for traditional gyro meat. Plus, they’re full of antioxidants, fiber and essential nutrients like B vitamins and potassium.
Tips & Variations
- Make It Spicier: Add chili flakes or harissa to the marinade for extra heat.
- Gluten-Free Option: Use gluten-free pita or serve the mushrooms over a salad bowl.
- Extra Protein: Add crispy chickpeas or marinated tofu for a heartier meal.
These vegan mushroom gyros are proof that plant-based eating can be full of bold flavors and satisfying textures. Whether you’re meal-prepping for the week or craving a quick and delicious dinner, this recipe is sure to become a favorite.
Mushroom Gyros
These flavorful plant-based gyros feature marinated and roasted mushrooms, fresh veggies, and a creamy vegan tzatziki, all wrapped in warm pita bread. A delicious, umami-rich alternative to traditional gyros, perfect for a quick and satisfying meal.
Ingredients
Mushrooms
- 4 cups mushrooms portobello, oyster or shiitake
- 2 tbsp olive oil
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp lemon juice
- 2 cloves garlic
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp black pepper, freshly ground
Tzatziki
- ½ cup unsweetened plant-based yogurt, Greek style
- ½ cucumber, grated and squeezed to remove excess water
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tbsp fresh dill, chopped optional
- Salt and pepper to taste
Other
- 4 pita breads (warm or lightly toasted)
- Fries optional
- 1 cup shredded lettuce
- ½ cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- Fresh dill and parsley optional
Instructions
- Marinate the mushrooms: Clean and slice the mushrooms into thin strips. In a large bowl, whisk together olive oil, soy sauce, lemon juice, garlic, and spices. Add the mushrooms to coat, and let them marinate for at least 20 minutes (or up to an hour for a deeper flavor).4 cups mushrooms, 2 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp lemon juice, 2 cloves garlic, 1 tsp dried oregano, 1 tsp smoked paprika, ½ tsp ground cumin, ½ tsp black pepper, freshly ground
- Cook the mushrooms: Preheat your oven to 400 ℉ or heat a large pan over medium-high heat. Spread the mushrooms on a lined baking sheet and roast for 20-25 minutes, stirring halfway through. Alternatively, sauté them in a pan for 8-10 minutes until golden and slightly crispy.
- Make the tzatziki: While the mushrooms are cooking, prepare the tzatziki by mixing all the ingredients in a bowl. Adjust salt and lemon juice to taste. Let it sit for a few minutes to develop the flavors.½ cup unsweetened plant-based yogurt, Greek style, ½ cucumber, grated and squeezed to remove excess water, 1 tbsp lemon juice, 1 clove garlic, minced, 1 tbsp fresh dill, chopped, Salt and pepper to taste
- Assemble the gyros: Warm the pita, then spread a generous layer of tzatziki. Add the roasted mushrooms followed by fries, lettuce, tomatoes, and red onion. Garnish with fresh herbs and a squeeze of lemon.
- Wrap and serve: If using Greek flatbread, fold the pita around the filling and wrap in parchment paper or foil for easy handling. Serve immediately and enjoy!
Notes
