Oven-Roasted Portabella Mushroom Gyro
Number of Servings
4 pitas (serves 8)
Ingredients
  • 2 Ezekiel 4:9 Whole Grain Pocket Breads
  • 2 cups sliced Portabella mushroom
  • 2 Tbsp balsamic vinegar
  • 2 tsp Greek seasoning
  • 2 tsp minced garlic
  • 1 red bell pepper, sliced
  • [q:1/3] cup feta cheese
  • [q:1/2] cup Cucumber, diced
  • 2 Tbsp Italian flat leaf parsley
  • [q:1/2] cup red onion, sliced
  • 1 Tbsp olive oil
  • [q:1/2] tsp salt and [q:1/4] tsp pepper
Directions
  1. Marinate 2 cups sliced mushrooms in 1 Tbsp olive oil, 2 Tbsp balsamic vinegar, 2 tsp Greek seasoning, 2 tsp minced garlic, [q:1/2] tsp salt, and [q:1/4] tsp pepper. Refrigerate and marinate for minimum of 20 minutes, up to 2 hours.
  2. Preheat the oven to 400° degrees.
  3. Remove the mushrooms from the marinade and pat lightly with a paper towel.
  4. Roast the mushrooms in the oven along with 1 sliced red bell pepper for 15 to 20 minutes.
  5. When there are 5 minutes left in the cook time, pop the pita pockets into the oven to warm up and toast lightly.
  6. To assemble the gyros, cut the pitas in half and then open the pocket for the sandwich. Add the mushrooms, roasted red peppers, feta cheese, cucumber, red onion, and parsley.
  7. Enjoy immediately!
Nutrition Info
213 Calories, 9 g Protein, 11 mg Cholesterol, 29 g Carbohydrates, 7 g Total sugars (2 g Added sugars), 4 g Fiber, 7 g Total fat (2 g sat), 360 mg Sodium, [nut:4] Vitamin C, [nut:3] Vitamin K, [nut:2] Vitamin B6, [nut:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B12, Calcium, Folate, Phosphorus