Meet your new favorite portable meal! This is no hero sandwich, but it’s pronounced the same way. This is the classic Gyro, a spiced meat sandwich that will give you a new appreciation for street food. It’s a Greek specialty that needs to get in your belly right now, and if you’re a vegetarian, now you can join in the fun too. This recipe offers the traditional seasoning medley (think paprika, oregano, and thyme), coupled with the meatiness you love about portobello mushrooms. Pile this atop some hearty naan bread, slather on tzatziki sauce, and you’ll be in heaven! The perfect compliment is the crisp tang of a cucumber salad, showcasing all the Meditteranean flavors we love.

Ingredients: 

2 whole portobello mushrooms 

1 ½ tsp gyro-style seasoning 

2 whole naan flatbreads 

¼ cup Greek yogurt with garlic, lemon & dill 

1 whole cucumber 

1/8 oz kalamata olives 

1 whole Roma tomato 

2 ½ tbsp red wine vinaigrette

Method:

1. Heat the oven to 325 degrees. Trim the ends off the cucumber and cut in half, widthwise. Grate ½ the cucumber into a strainer and gently press out the excess liquid. Place this grated cucumber in a medium bowl. Cut the remaining half of the cucumber in half lengthwise. Lay flat and cut into ¼-inch thick half-moon slices. 
2. Dice the tomato into ½-inch cubes. Give the kalamata olives a rough chop. Clean the portobellos gently with a damp paper towel. Remove the stems. Remove the gills with a spoon. Slice the mushrooms into ½-inch thick strips.
3. In a bowl, add the Greek yogurt with garlic, lemon, dill and grated cucumber. Salt and pepper to taste. Stir together. 
4. In another bowl, add the sliced cucumber, tomato, and olives. Dress with red wine vinaigrette, and salt and pepper to taste. Toss together gently.
5. Place mushrooms in a large bowl. Drizzle with 2-3 tablespoons cooking oil. Add the gyro-style seasoning, salt, and stir to coat the mushrooms well. Heat about 1-2 tablespoons cooking oil in a medium sauté pan over medium-high heat. Add the mushrooms. Cook for 3-4 minutes, stirring occasionally until the mushrooms begin to soften. Reduce heat to medium-low and add a little more cooking oil, if needed. Cook for an additional 4-6 minutes, until very tender. Remove from heat and allow to cool slightly. 
6. While the mushrooms are cooling, place the naan flatbreads directly on the top oven rack. Turn on the broiler and toast for a couple of minutes, until warmed through.
7. Spread tzatziki sauce onto each naan, and top with mushrooms. 
8. Serve alongside the tomato and cucumber salad.

Enjoy!