Portobello mushrooms replace the lamb in this veggie version of a gyro. On the table in less than thirty minutes!
1 cup (8 oz) reduced-fat plain yogurt
1/2 cup chopped peeled cucumber
1/4 to 1/3 cup minced fresh mint
1 tbso grated lemon peel
1 tbsp lemon juice
1 tsp garlic powder
4 large portobello mushrooms, stems removed
1/2 tsp pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp Greek seasoning
2 tbsp canola oil
8 pita pockets halves, warmed
8 thin slices red onion, separated into rings
8 slices tomato
In a bowl, combine sauce ingredients. Cover and refrigerate.
Sprinkle mushrooms with pepper, onion powder, garlic powder and Greek seasoning. In a skillet, cook mushrooms in oil for 3-5 minutes on each side or until tender.
Line each pita pocket with onion and tomato. Cut mushrooms in half; place in pitas. Serve with cucumber sauce.