About This Recipe
This Vegetarian Gyro swaps meat for meaty, juicy king oyster mushrooms marinated with lemon, garlic, and oregano, then roasted until golden. Tucked into warm pita bread with crisp veggies and creamy tzatziki, it’s just as satisfying as the classic—only lighter, fresher, and completely vegetarian. And I promise it will soon be one of your favorite vegetarian Mediterranean recipes ever.
Why You’ll Love This Recipe
- Meaty bite, no meat – King oyster mushrooms have an incredible texture that mimics gyro meat.
- Fresh, wholesome ingredients – Every bite is packed with plant-forward flavor.
- Quick & easy – From marinade to table in about 30 minutes.
- Customizable – Keep it classic or add your favorite toppings and sauces.
Ingredient Notes
- King oyster mushrooms, portobello or oyster mushrooms are good subs
- Olive oil
- Fresh lemon juice
- Garlic, fresh cloves, and garlic powder.
- Dried oregano and ground cumin
- Pita bread
- Tzatziki sauce
- Toppings: French fries, sliced tomato, cucumber, red onion, feta, and cucumbers.
How to Make Vegetarian Gyros
- Prep mushrooms – Slice stems of king oyster mushrooms into long strips about ¼–½ inch thick.
- Marinate – Mix olive oil, lemon juice, garlic, oregano, salt, and pepper. Toss mushrooms and let sit for 10–15 minutes. The mix will feel a bit dry, but that’s okay.
- Cook – Roast at 425°F for 12–15 minutes, or until golden and tender, or pan-sear for 4–5 minutes per side.
- Assemble gyros
- Serve: wrap in parchment or foil for that Greek street food experience.
Variations
- Spicy vegetarian gyro – Add chili flakes or smoked paprika to the marinade.
- Gluten-free – Swap pita for GF flatbread or lettuce wraps.
- Extra protein – Add grilled halloumi, feta, or crispy chickpeas.
Home Cook to Home Cook Tips
- Slice mushrooms evenly for even cooking.
- For crisp edges, avoid crowding the roasting pan.
- Warm pita in a dry skillet or over an open flame for extra flavor.
- Leftover mushrooms? Toss them into salads, grain bowls, or pasta.
Vegetarian Gyro with King Oyster Mushrooms
Equipment
- 1 Large mixing bowl
Ingredients
- 4 large king oyster mushrooms stems sliced into ¼–½ inch strips (or portobello, cremini, oyster or a mix as substitute)
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 cloves garlic minced
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 2 tsp dried oregano
- 1 tsp kosher salt more to taste
- ½ tsp black pepper
- 4 pieces pita bread warmed
- 1 cup tzatziki sauce homemade or store-bought, vegan if preferred
- 1 cup sliced cucumber Persian or English work best
- 1 cup sliced tomato or cherry tomatoes
- ½ cup thinly sliced red onion or pickled red onion
- About 2 cups of French fries oven-baked or air fried to tuck into the pita or serve on the side. optional
Instructions
- Marinate mushrooms – In a bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper. Add mushroom slices and toss to coat. Marinate 10–15 minutes.
- Cook – Roast mushrooms on a lined baking sheet at 425°F (220°C) for 12–15 minutes, flipping once, until golden brown and tender. Alternatively, pan-sear in a hot skillet with a splash of oil for 4–5 minutes per side.
- Assemble gyros – Warm pita bread. Layer mushrooms, cucumber, tomato, onion, and lettuce. Top generously with tzatziki.
- Serve – Wrap in parchment or foil for that authentic gyro feel. Enjoy immediately.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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