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recipe image Portobello Mushroom Gyros

Portobello Mushroom Gyros

Portobello Mushroom Gyros

  • Prep time15 min.
  • Ready in30 min.
  • Portions4
  • DifficultyEasy


Gyro spice blend
  • 2 1/4 teaspoons sweet paprika
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoons ground cinnamon
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice
Gyro Mushrooms
  • 4 portobello mushroom caps, scrubbed and sliced 1/8'' thick
  • 1/4 cup Country Crock® Plant Butter Tub with Olive Oil, melted
  • 1 teaspoon lemon pepper
  • 1 teaspoon tagine spice blend * see recipe below
Other Ingredients
  • 4 pita bread
  • 1/4 cup plain hummus
  • 2 cups chopped romaine lettuce
  • 8 tomato slices
  • 1/4 cup crumbled Violife 100% Vegan Just Like Feta

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


Gyro Seasoned Mushrooms
  1. Preheat oven to 350F. Line a small baking pan with parchment paper.
  2. Toss all ingredients together in a mixing bowl.
  3. Transfer coated mushrooms to prepared baking pan and spread in an even layer.
  4. Roast mushrooms for 12-15 minutes.
Tagine Spice Blend
  1. Whisk all spice together.*
To assemble gyros
  1. First spread the hummus evenly on each pita.
  2. Add a small pile of chopped romaine on one side of the pita. Top lettuce with tomato slices, Violife feta, and cooked mushrooms.
  3. Fold pita over and serve immediately.