Saucy Portobello Pitas
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
Ingredients
- CUCUMBER SAUCE:
- 1 cup reduced-fat plain yogurt
- 1/2 cup chopped peeled cucumber
- 1/4 to 1/3 cup minced fresh mint
- 1 tablespoon grated lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- PITAS:
- 4 large portobello mushrooms, stems removed
- 1/2 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Greek seasoning
- 2 tablespoons canola oil
- 8 pita pocket halves, warmed
- 8 thin slices red onion, separated into rings
- 8 slices tomato
Text Ingredients 
