Vegan Portobello Mushroom Gyros with Tzatziki

Vegan Food & Living may earn commission from the links on this page, but we only ever share brands that we love and trust.

Vegan Portobello Mushroom Gyros with Tzatziki

Make your barbecues the envy of your neighbours with these delicious vegan gyros with portobello mushroom and a fresh tzatziki sauce.

Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!

What are gyros made of?

Gyros (pronounced yee-ro) is a Greek kebab dish typically made with lamb, beef or chicken cooked on a vertical rotisserie spit, stuffed in pita bread with salad, and served with tzatziki.

This recipe swaps meat for tasty marinated mushrooms that give the dish its meaty texture.

Vegan Worcestershire sauce adds a kick of umami to the mushrooms, while herbs like thyme, cumin and cinnamon give the dish added flavour.

Can you eat the whole portobello mushroom?

You can eat the whole of a portobello mushroom. Although some people often cut the stem of the mushroom, we think that is a waste.

Once cooked the stem has a meaty texture that is great as a meat alternative.

What are the health benefits of portobello mushrooms?

Like most mushrooms, portobello mushrooms have anti-oxidants and anti-inflammatory benefits.

Additionally, portobello mushrooms have high levels of vitamin B, selenium, potassium, and even some levels of vegan protein.

Calories: 340

Servings: 8


Calories: 340

Servings: 8




(Servings: 8)

  • For the pitta
  • 62.5 62.5 g strong white bread flour
  • 0.25 0.25 tsp white sugar
  • 1.75 1.75 g fast acting yeast
  • 0.375 0.375 tbsp extra virgin olive oil
  • 37.5 37.5 ml warm water
  • 0.125 0.125 tsp sea salt flakes
  • For the mushrooms
  • 4-6 portobello mushrooms
  • 0.375 0.375 cloves garlic, peeled and crushed
  • 1/2 tsp cinnamon
  • 0.125 0.125 onion, peeled and sliced
  • 0.125 0.125 tsp ground cumin
  • 0.25 0.25 tsp paprika
  • 0.125 0.125 tsp dried oregano
  • 0.125 0.125 tsp thyme
  • 0.125 0.125 tbsp vegan Worcestershire sauce
  • 0.125 0.125 tsp liquid smoke
  • 0.125 0.125 tsp maple syrup
  • 0.125 0.125 tbsp olive oil
  • 0.125 0.125 tbsp lemon juice
  • sea salt and black pepper, to taste
  • For the tzatziki
  • 37.5 37.5 g non-dairy yoghurt
  • 1/2 cucumber, coarsely grated
  • 0.125 0.125 tbsp fresh dill, finely chopped
  • 0.125 0.125 tbsp lemon juice
  • 0.125 0.125 clove garlic, crushed
  • 0.125 0.125 tbsp fresh mint leaves, finely chopped
  • 0.125 0.125 tsp sugar
  • sea salt and black pepper
  • To serve
  • shredded iceberg lettuce
  • sliced red onion
  • chopped coriander and dill
  • pickled red cabbage
  • fresh green chillies, finely sliced
  • sliced cucumber


  1. To make the pitas, mix together the flour, yeast, sugar and salt in a large bowl.
  2. Using your hands, gradually add the oil and warm water, mixing as you go.
  3. Knead in the bowl for a couple of minutes until you have a rough ball of dough.
  4. Turn the dough out onto an oiled worktop and knead for 6-8 minutes or until you have a soft, non-sticky dough.
  5. Coat with a little oil to prevent sticking and place back in the bowl.
  6. Cover and leave in a warm place to rise for around an hour, or until doubled in size.
  7. To marinate the mushrooms, slice them thickly and mix them with the rest of the ingredients in a large bowl until coated. Refrigerate until ready to cook.
  8. For the tzatziki, mix the grated cucumber and garlic with the sea salt and spread out on a plate lined with a few layers of kitchen paper.
  9. Leave to drain off any excess water while you mix the rest of the tzatziki ingredients together in a bowl.
  10. Add the cucumber to the tzatziki and mix well. Taste to check the seasoning and adjust, if necessary. Chill until needed.
  11. When the dough has risen, turn out onto a floured worktop and knock the air out. Divide the dough into 8 equal balls and roll each one out as thinly as possible.
  12. Leave to rest for a few minutes.
  13. Heat a large frying pan over a high heat. Brush a pita with oil and add to the hot pan. It should sizzle on contact.
  14. Leave to cook until bubbles have formed and the bread has started to puff up. Brush the uncooked side with oil and flip when dark scorch marks have appeared on the underside.
  15. When brown on both sides, remove and wrap in a kitchen cloth to keep warm while you make the rest.
  16. Heat a separate pan until hot and add a drizzle of oil. Tip in the mushrooms and their marinade and cook quickly, stirring but taking care not to break the slices up.
  17. When the mushrooms are scorched and the marinade has all been absorbed, remove them from the pan.
  18. When ready to serve, place the pitas, mushrooms, salads and tzatziki on a serving platter and create your own wraps.
  19. Serve with plenty of napkins!

Each 313g serving provides:

8g Fat, 1.2g Saturates, 7.2g Sugars, 2g Salt.


Get ready to grill with these fantastic vegan BBQ recipes

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

We use cookies to give you a better experience on By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it