Grilled Portobello Gyros with Yogurt Dill Sauce. If feeding your family wholesome meals is a daily goal, keep in mind you can serve up tasty foods that also feed your immune system by including ingredients like mushrooms. With their earthy flavor, mushrooms – like many other fruits and vegetables – can also play a positive role in supporting a healthy immune system.
FRESHCAP MUSHROOMS THAT DO MORE
Grilled Portobello Gyros with Yogurt Dill Sauce
Recipe courtesy of Emily Weeks of “Zen and Spice”
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
- 4 portobello mushrooms
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 2 yellow bell peppers, sliced
Yogurt Dill Sauce:
- 1 English cucumber, grated
- 1 cup whole milk
Greek yogurt
- 1/2 cup sour cream
- 2 tablespoons extra-virgin olive oil
- 1/2 small lemon, juice only
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 tablespoon minced fresh dill
- 4 pita bread or naan
- 2 tomatoes, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 head green lettuce
- crumbled feta cheese (optional)
- Remove stems from mushrooms and brush caps with a wet towel. Using a spoon, carefully scrape out gills. Slice mushrooms into 1/4-inch pieces and place in a medium bowl with olive oil, oregano, and smoked paprika.
- Preheat an indoor grill pan over medium-high heat. Add mushrooms and peppers; grill, tossing occasionally, until tender, 5-7 minutes.
- To make yogurt dill sauce: Squeeze grated cucumber in a clean towel to remove excess liquid. Add to a large bowl with yogurt, sour cream, olive oil, lemon juice, garlic, salt, and dill. Stir to combine.
- To serve, place mushrooms and peppers in the middle of pita bread. Top with tomatoes, onion, lettuce, feta, if desired, and a big dollop of yogurt dill sauce.
(Family Features)
Find more ways to add mushrooms to family meals at mushroomcouncil.com.
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Mushrooms Snacking Anytime
Mushrooms Snacking Anytime. Mix up your snacking habits with a more nutritious option to serve ahead of a meal or on its own. These Roasted Portobello Mushrooms with Beets and Goat Cheese are ready in just half an hour with only eight ingredients, allowing you to dish up a flavorful bite without going overboard in the kitchen.
Find more recipes at senecafoods.com.
Roasted Portobello Mushrooms with Beets and Goat Cheese
1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets
4 large portobello mushrooms (about 1 pound)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup fresh bread crumbs, such as sourdough or whole wheat. (See note below)
1/4 cup sliced green onions or chopped chives
1/4 cup coarsely chopped walnuts, toasted
1/2 cup (2 ounces) crumbled goat cheese
Heat oven to 400°F.
Drain beets. Coarsely chop 1/2 cup beets.
Trim stems flat and remove gills from mushroom caps using a spoon. Place caps, rounded side down, on foil-lined baking sheet; season with salt and pepper.
In a medium bowl, combine chopped beets, bread crumbs, green onions, and walnuts. Spoon mixture into caps and top with goat cheese.
Bake 12 to 15 minutes or until heated through and mushrooms are tender.
Note: Using a food processor, pulse a few pieces of sourdough or wheat bread several times until finely crumbled.
SOURCE:Aunt Nellies
(Family Features)
Mushroom Gyros
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Originally posted on August 1, 2019 @ 9:44 amShare ThisRelated Posts:This Will Make MUSHROOMS Taste Like STEAKGreen beans with mushrooms and onions
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