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.
Grilled Portobello Gyros with Yogurt Dill Sauce
- 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
- 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.