Mindful Sodexo 
Seared cumin and oregano mushrooms in a warm pita with crisp greens, tangy olives, pickled onion, and creamy tzatziki sauce
Nutrition Facts:
Calories: 280 , Carbs: 37 g , Protein: 12 g , Fat: 10 g , Sat. Fat: 2.5 g , Sodium: 420 mg , Fiber: 5 g
Prep Time: 20 to 25 minutes plus up to 24 hours for marinating onions Cook time: 20 to 25 minutes Yield: 4 servings; 1 pita half with 3 ounces of potato wedges per serving Difficulty level: Intermediate
Greek Portobello Gyro
Ingredients
Prepare
Greek Portobello Gyro
- 20 ounces portobello mushrooms, sliced thin
- 3 tablespoons canola oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 (6-inch) whole wheat pita pockets, cut in half and warmed
- 2 cups spring mix
- 1/2 cup Tzatziki Sauce
- 8 tablespoons sliced kalamata olives
- 1/2 cup Pickled Red Onions
- 1/2 cup crumbled feta cheese
- 12 ounces Lemon Parsley Potato Wedges
- 1. Heat a large skillet over medium-high heat. Toss the mushrooms with oil, cumin, and oregano. Add the mushrooms to the skillet and sear them for 2 minutes on one side. Carefully add a tablespoon or two of water, flip, and cook them for an additional 2 minutes until well seared and slightly wilted. Remove the mushrooms from the heat.
- 2. Place the following in order in each warmed pita half: - 1/2 cup spring mix - 2 tablespoons Tzatziki Sauce - About 1/2 cup seared mushrooms - 2 tablespoons kalamata olives - 2 tablespoons Pickled Red Onions - 2 tablespoons feta cheese.
- 3. Enjoy immediately with 3 ounces of potato wedges!
Pickled Red Onions (makes 1 cup)
- 1 cup thinly sliced red onions
- 1/8 teaspoon kosher salt
- 1/8 teaspoon dried oregano
- 3 tablespoons lime juice
- 1 1/2 tablespoons white vinegar
- 1. Place the onions in a small bowl and add the salt and oregano. Toss gently to coat.
- 2. Pour the lime juice and vinegar over the onions. Cover and refrigerate for at least 24 hours to marinate.
Tzatziki Sauce (makes 1 cup)
- 1/4 cup peeled, seeded and shredded cucumber, patted dry
- 1/4 teaspoon kosher salt
- 2/3 cup nonfat plain Greek yogurt
- 1/2 teaspoon lemon juice
- 1/2 teaspoon very finely chopped garlic
- 1 tablespoon chopped mint or 1 teaspoon dried mint
- 1 teaspoon chopped dill or 1/2 teaspoon dried dill
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground black pepper
- 1. In a mixing bowl, combine the cucumbers and salt. Let it sit for 15 minutes, and then drain it well.
- 2. Add all of the remaining ingredients and mix well. Cover and refrigerate until ready to use. You can prepare this up to 2 days ahead!
Roasted Lemon Parsley Potato Wedges
- 1 pound medium Idaho (russet) potatoes, cut into 8 wedges each
- 1 1/2 teaspoons Italian seasoning
- Half of a lemon, zested
- 1 1/2 teaspoons chopped parsley
- 1. Preheat the oven to 450 degrees Fahrenheit. Partially cook the potato wedges in a steamer for 5 to 8 minutes or until they are almost tender and cooked most of the way. Or place the potatoes on a microwave-safe dish and cover them. Use the “potato” setting or cook on high for 4 to 5 minutes, until they’re almost tender. Microwaves can vary in power, so keep an eye on them.
- 2. Spray the potatoes with vegetable oil spray. Lightly toss the potatoes with salt-free Italian blend seasoning.
- 3. Spray a baking sheet with vegetable oil spray. Spread the potatoes on the baking sheet in a single layer.
- 4. Bake the potatoes for 10 to 15 minutes at 450 degrees Fahrenheit or until they are lightly golden brown and reach a minimum internal temperature of 140°F.
- 5. Remove the potato wedges from the oven and sprinkle them with chopped parsley and lemon zest. Keep them warm until you are ready to enjoy them!
Chef Tips:
- For a thick, creamy dressing, wrap your grated cucumber in a clean towel and give it a good squeeze to remove the extra liquid.
- Want to mix things up? Try using grated squash or zucchini instead—it works just as well!
- Feeling bold? Add a few hot peppers to your pickled red onions for a spicy kick that brings the heat and the flavor!
