In just 15 minutes sliced portobello mushrooms saute in herbs and spices to create the most flavorful, tender, and mouthwatering vegetarian gyro meat. Serve in a pita with tomatoes, cucumber, onion, and tzatziki for an irresistible gyro sandwich!
Mushrooms: wipe mushrooms with a damp cloth or paper towel to clean. Then thinly slice them, approximately ¼ to ½ inch thick. Add them to a DRY large skillet over medium-high heat. You'll notice their water begin to simmer out; add a pinch of salt and stir them occasionally until most of the water has evaporated out, about 8-12 minutes.
Reduce to medium heat and add the butter and spices, stirring until completely coated. Add black pepper and salt to taste. Cook for another 3-4 minutes until fragrant and mushrooms are dark and tender.
While the mushrooms are sauteing, prepare the tzatziki sauce and slice the veggies for topping as needed. Heat the pita bread in the microwave for 10-15 seconds as desired.
Once the mushrooms are ready, assemble the gyro by placing a layer of mushrooms in the middle of a flat pita pocket. Top with sliced tomato, onion, and cucumber. Spread on tzatziki sauce and garnish with additional feta and dried oregano, as desired. Enjoy immediately.
Vegan: substitute olive oil for the butter, and use store-bought vegan tzatziki sauce.
Substitute for Marjoram: you can substitute additional dried oregano and a little extra dried thyme if you don't have marjoram.