Grilled Portabella Gyros with Yogurt Dill Sauce
Add in the benefits of Greek yogurt, including protein (9g/100g serving)
and probiotics (such as Lactobacillus acidophilus), along with vitamin
C-powered bell peppers (190% DV) and tomatoes (40% DV) and have a real
- 4 portabella mushrooms*
- 2 yellow bell peppers, sliced
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 4 pita breads or naan
- 2 tomatoes, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 head green lettuce
- Crumbled feta cheese, optional
* Check the mushroom package label to see if the mushrooms have been exposed to UV light for maximum vitamin D – up to 120% DV1.
Yogurt Dill Sauce
- 1 English cucumber, grated
- 1 cup whole milk Greek yogurt
- 1/2 cup sour cream
- 2 tablespoons extra-virgin olive oil
- Juice from 1/2 small lemon
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 tablespoon minced fresh dill
- Remove the stems from the mushrooms and brush caps with a wet towel. Carefully scrape out the gills with a spoon. Slice mushroom into 1/4-inch pieces and place in a medium bowl along with the olive oil, oregano and smoked paprika.
- Preheat an indoor grill pan over medium-high heat. Add mushrooms and peppers and grill, tossing occasionally, until tender, 5-7 minutes.
- Make the Yogurt Dill Sauce. Squeeze the grated cucumber in a clean towel to remove excess liquid. Add to a large bowl with yogurt, sour cream, olive oil, lemon, garlic, salt and dill. Stir to combine.
- To serve, place mushrooms and peppers in the middle of the pita bread. Top with tomatoes, onion, lettuce, feta (optional), and a big dollop of yogurt sauce.
Yield: 4 servings | Prep: 10 min | Cook: 15 min
Author: Emily Weeks, RDN, LD
Recipe and photo used with permission from: