Portobello Mushroom Gyros with Tzatziki and Feta

These Portobello Mushroom Gyros are a bold, meatless take on a Mediterranean favorite. Pan-seared mushrooms are layered with crisp vegetables, creamy homemade tzatziki, and tangy feta—all tucked into warm pita. It’s a satisfying, flavor-packed wrap that proves meatless doesn’t mean missing out.

Course Dinner, Lunch, Main Course

Cuisine Mediterranean-Inspired

Keyword meatless gyro recipe, Mediterranean mushroom wrap, mushroom pita wrap, portobello mushroom gyros, tzatziki gyro, vegetarian gyros

Prep Time 20

Cook Time 10

Total Time 30

Servings gyros

Calories 490kcal

Author Cathy Pollak

Equipment

box grater For finely grating the cucumber into the tzatziki.
cheesecloth or clean kitchen towel. Helps squeeze out all the extra moisture from the cucumber.
large skillet Gives the mushrooms enough space to sear properly.
mixing bowls For tossing and prepping your veggies.
mason Jar or lidded container. Makes it easy to shake up and store the tzatziki.
tongs To flip the mushrooms.
Knife For prepping all your fresh toppings.

Ingredients

Tzatziki Sauce:

½ cup (about 2.5 oz / 70 g) finely grated English cucumber moisture squeezed out
1 cup (8 oz / 225 g) whole milk plain Greek yogurt
1 tbsp. (15 ml) fresh lemon juice
1 tbsp. (15 ml) extra-virgin olive oil
1 tsp. (5 ml) garlic paste*
¼ tsp. (1.5 g) sea salt
1 tbsp. (1 g) chopped fresh dill
1 tbsp. (1 g) chopped fresh mint (optional)

Gyros:

½ red onion thinly sliced
2 tbsps. (30 ml) fresh lemon juice
¼ tsp. sea salt plus more for seasoning the mushrooms
4 large (about 14 oz / 400 g) portobello mushroom caps sliced
4 tbsps. (60 ml) olive oil divided
¼ tsp. (0.5 g) garlic powder
¼ tsp. (0.5 g) ground cumin
1/2 cup (about 2.5 oz / 70 g) English cucumber thinly sliced
1 large tomato thinly sliced
1/2 green bell pepper thinly sliced
1/2 block (about 3.5 oz / 100 g) feta cheese crumbled
4 pita bread rounds
(optional) Serve with extra fresh dill, pepperoncini, fresh oregano and kalamata olives

Instructions

Grate the cucumber for the tzatziki and squeeze out the excess moisture using cheesecloth or a clean towel.
½ cup (about 2.5 oz / 70 g) finely grated English cucumber
Add the grated cucumber, Greek yogurt, lemon juice, olive oil, garlic paste, salt, dill, and mint (if using) to a jar or container with a lid. Shake or stir until well combined. Set aside.
1 cup (8 oz / 225 g) whole milk plain Greek yogurt, 1 tbsp. (15 ml) fresh lemon juice, 1 tbsp. (15 ml) extra-virgin olive oil, 1 tsp. (5 ml) garlic paste*, ¼ tsp. (1.5 g) sea salt, 1 tbsp. (1 g) chopped fresh dill, 1 tbsp. (1 g) chopped fresh mint
In a medium bowl, combine the sliced red onion, lemon juice, and a pinch of salt. Let it sit while you prepare the mushrooms.
½ red onion, 2 tbsps. (30 ml) fresh lemon juice, ¼ tsp. sea salt
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the portobello slices in a single layer and cook for about 4 minutes.
4 large (about 14 oz / 400 g) portobello mushroom caps, 4 tbsps. (60 ml) olive oil
Flip the mushrooms, drizzle in the remaining olive oil, and season with garlic powder, cumin, and more salt. Cook for another 4 minutes until browned and tender.
¼ tsp. (0.5 g) garlic powder, ¼ tsp. (0.5 g) ground cumin
Warm the pita rounds, then layer each one with cucumber, tomato, bell pepper, and the marinated onions.
1/2 cup (about 2.5 oz / 70 g) English cucumber, 1 large tomato, 1/2 green bell pepper, 4 pita bread
Top with the hot mushrooms, crumbled feta, and a generous spoonful of tzatziki. Serve with extra fresh dill, pepperoncini, fresh oregano and kalamata olives if you like.
1/2 block (about 3.5 oz / 100 g) feta cheese, (optional) Serve with extra fresh dill, pepperoncini, fresh oregano and kalamata olives

Notes

*Garlic paste is simply garlic that’s been smashed or finely grated into a smooth consistency. For this recipe, 1 teaspoon of garlic paste is roughly equal to 1 large garlic clove. Use a Microplane or the flat side of a knife to mash it into a paste.
Olive oil used for cooking the mushrooms is partially absorbed during searing. Nutrition was calculated assuming approximately 2.5 tablespoons (37.5 mL) of olive oil is retained and consumed across all servings.
Be sure to squeeze the grated cucumber thoroughly to keep your tzatziki from turning watery.
You can slice the vegetables and make the tzatziki a day in advance—just store everything separately until ready to assemble.
The nutrition info assumes 4 servings and includes all components.
Optional toppings like kalamata olives, pepperoncini, or fresh oregano are not included in nutrition calculation.

For the best results when making these portobello mushroom gyros, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

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Nutrition