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Grilled Portobello Gyros with Yogurt Dill Sauce

Grilled Portobello Gyros with Yogurt Dill Sauce

Grilled Portobello Gyros with Yogurt Dill Sauce

Recipe courtesy of Emily Weeks of
“Zen and Spice”
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4

4 portobello mushrooms
1 tablespoon extra-virgin
olive oil
1/2 teaspoon dried oregano
1/4 teaspoon smoked paprika
2 yellow bell peppers, sliced
Yogurt Dill Sauce:
1 English cucumber, grated
1 cup whole-milk
Greek yogurt
1/2 cup sour cream
2 tablespoons extra-virgin
olive oil
1/2 small lemon, juice only
2 cloves garlic, minced
1 teaspoon salt
1 tablespoon minced
fresh dill
4 pita breads or naan
2 tomatoes, thinly sliced
1/2 red onion, thinly sliced
1/2 head green lettuce
crumbled feta
cheese (optional)

Remove stems from mushrooms and brush caps with wet towel. Using spoon, carefully scrape out gills. Slice mushrooms into 1/4-inch pieces and place in medium bowl with olive oil, oregano and smoked paprika.

Preheat indoor grill pan over medium-high heat. Add mushrooms and peppers; grill, tossing occasionally, until tender, 5-7 minutes.

To make yogurt dill sauce: Squeeze grated cucumber in clean towel to remove excess liquid. Add to large bowl with yogurt, sour cream, olive oil, lemon juice, garlic, salt and dill. Stir to combine.

To serve, place mushrooms and peppers in middle of pita bread. Top with tomatoes, onion, lettuce, feta, if desired, and big dollop of yogurt dill sauce.

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