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Portobello mushrooms replace spicy ground lamb in this healthier version of a gyro. The meat-free sandwich is served with the refreshing cucumber-mint yogurt sauce of the Greek classic. —Lisa Hundley, Aberdeen, North Carolina
This recipe is:
Diabetic Friendly
Nutritional Facts 2 filled pita halves with 1/3 cup sauce equals 303 calories, 9 g fat (1 g saturated fat), 3 mg cholesterol, 411 mg sodium, 45 g carbohydrate, 4 g fiber, 11 g protein. Diabetic Exchanges: 3 starch, 1 fat.
Originally published as Saucy Portobello Pitas in Taste of Home April/May 2011, p71
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Reviewed on Oct. 18, 2011 by gretcheepoo
I felt the mushrooms and sauce were fantastic, but I wasn't thrilled with them in the pita. I used a wheat pita that simply didn't have the heft of the regular ones and that may have had something to do with it.
Reviewed on Apr. 21, 2011 by queenofcomfort
I made the cucumber sauce the day before and we thought the flavors were pretty intense. But when added to the pita all the flavors blend for a surprising taste sensation. Normally I'm not a fan of raw onion, but the flavors all go together great. We didn't miss the meat with this dish either.
Reviewed on Apr. 05, 2011 by teachwrite59
Fantastic low-calorie choice for gyro-fans! My honey and I are trying to make healthier food choices, and this recipe fits the bill while letting us enjoy one of our favorite Mediterranean staples. I've tried to make it more authentic by adding shredded lettuce, wedging the tomatoes and slivering the onion (instead of slicing). I also cut the portobellos into bites-sized pieces that resemble the traditional lamb. Not a big deal, but a good psych-out! A couple of tips: if you pita are too thin and tear when stuffing, warm them and leave them whole, arrange the ingredients in a column down the center and roll them. You can pick it up easier with less mess. Also, when making cucumber sauce, it is important to drain the yogurt in cheese cloth or yogurt sieve (or use Greek yogurt). You also need to get the extra liquid out of the cucumber by removing the seeds and putting the chopped cuke in a stainer for a couple of hours, sprinkled with 2 tsp of salt. This will keep the sauce from getting too runny. Also, refrigerate the completed sauce for at least 2 hours to let the flavors blend. I'll use this recipe a lot!
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