Vegetarian Mushroom Gyro

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When I filmed this episode of My Greek Table with Dr. Andrew Weil, we talked about mushrooms as one of nature’s most extraordinary foods — meaty, nourishing, and full of therapeutic properties the ancient Greeks recognized long ago. I’ve loved mushrooms for years, and this Mushroom Gyro is my delicious tribute to their earthy flavor and texture. It’s everything you love about a traditional Greek gyro, but reimagined with Portobello and oyster mushrooms instead of meat. On my home island of Ikaria, people have long known that food can be both pleasure and medicine. This gyro fits right into that Blue Zone philosophy — simple, plant-based, and deeply satisfying.

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Prep Time 15

Cook Time 20

Total Time 35

Course snack, main

Cuisine Greek, Mediterranean, vegetarian

Servings

Ingredients

2 garlic cloves finely chopped
1 cup Greek yogurt
2 tablespoons finely chopped dill mint, or parsley
2 tablespoons extra virgin olive oil
Salt and pepper to taste
1 lb. / 500 g Portobello mushrooms
1 lb. oyster mushrooms Pleurotus
4 tablespoons Greek extra virgin olive oil plus more for brushing the grill pan
2 tablespoons tamari or soy sauce or more to taste
2 teaspoons Dijon mustard
1 tablespoon petimezi or Greek pine honey
1 teaspoon garlic powder or more, to taste
1 tablespoon dried Greek oregano
Sea salt and pepper to taste
2 firm ripe tomatoes cored, halved, and sliced
1 red onion halved and thinly sliced
Cayenne or paprika to taste
4 –6 pita bread rounds

Instructions

Combine the finely chopped garlic, salt, dill, yogurt, and 2 tablespoons olive oil. Set aside covered and refrigerated.
Wipe the mushrooms clean (don’t wash them). Trim and slice the oyster mushrooms into thin strips; slice the Portobellos about ¼ inch thick.
Place the mushroom slices into a large mixing bowl.
Mix together the marinade: 3 tablespoons olive oil, tamari, petimezi, mustard, garlic powder, dried oregano, salt, and pepper. Pour this over the mushrooms and toss to coat. Let stand for about 15 minutes.
While the mushrooms marinate, slice the tomatoes and onion.
Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add mushrooms and stir-fry until wilted but al dente. Add sliced garlic, salt, pepper, and oregano; cook one minute more. Keep warm.
Wipe the pan clean and reheat on low. Warm pita rounds, brushing each with a little olive oil.
To assemble, spread the yogurt mixture on each pita, top with mushrooms, tomatoes, and onions. Season to taste, roll up like a wrap, and enjoy!
Wrap in parchment and foil for that classic Greek gyro feel.

Notes

I love how mushrooms can stand in for meat so beautifully here. Their natural umami and chewy texture make this gyro every bit as satisfying as the original — and a lot lighter. Dr. Weil and I spoke about how important it is to always cook mushrooms, since it’s the only way to unlock their nutrients and deactivate compounds that make them hard to digest when raw. This is a perfect example of Mediterranean plant-based eating — hearty, healthy, and full of flavor.