Portabella Mushroom Gyros
Big fat marinated portabellas are what dreams are made of. Dripping with flavor and nestled in spinach, just add the best white sauce ever.
Yield: 2 servings
Ingredients
- 2 large portabella mushroom caps
- 2 tablespoons vegan Worcestershire sauce
- 1 teaspoon ground cumin
- 1 teaspoon maple syrup
- ½ teaspoon dried oregano
- 1 tablespoon coconut oil
- ¼ cup diced red onion
- ½ red bell pepper diced large
- Fresh White Sauce
- ½ cup vegan mayonnaise
- ¼ cup raw shelled hempseeds
- 1 tablespoon lemon juice
- ¼ teaspoon dried mint
- ¼ teaspoon dill weed
- To Assemble
- 2 pita flatbreads
- 1 ounce baby spinach
Instructions
- Remove the stems from the mushrooms and also remove the gills with a spoon. Discard. Slice the mushrooms into thick strips.
- Mix the Worcestershire sauce, cumin, maple syrup, and oregano in a medium bowl. Lay the mushroom slices in the marinade and let marinate for 10 minutes.
- Heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper and sauté for 10 minutes. Add the marinated mushroom slices and sauté for 5 more minutes. Remove from the heat and let cool.
- Mix all of the Fresh White Sauce ingredients in a small bowl and set aside.
- Lay out a layer of spinach leaves on each flatbread. Spoon the Fresh White Sauce down the center. Lay the mushroom and bell pepper mixture on top. Fold each flatbread to overlap and secure with decorative picks.