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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. âLisa Hundley, Aberdeen, North Carolina Ingredients:
cucumber sauce: |
1 cup (8 ounces) reduced-fat plain yogurt |
1/2 cup chopped peeled cucumber |
1/4 to 1/3 cup minced fresh mint |
1 tablespoon grated lemon peel |
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 |
Directions:
1. In a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving.
2. Sprinkle mushrooms with pepper, onion powder, garlic powder and Greek seasoning. In a large skillet, cook mushrooms in oil for 3-5 minutes on each side or until tender.
3. Cut pita breads in half; line each with a slice of onion and tomato. Cut mushrooms in half; place in pitas. Serve with cucumber sauce. Yield: 4 servings.
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