Description
These Greek souvlaki pitas are filled with grilled king oyster mushrooms, a fresh tomato-feta salad, and creamy tzatziki for a quick, easy, 30-minute vegetarian Mediterranean meal.
Ingredients
Grilled Mushrooms
- 1 lb King Oyster Mushrooms
- 1/3 cup olive oil
- 1 teaspoon granulated garlic powder ( or sub 1 fresh garlic clove, minced)
- 1 teaspoon dried oregano
- 1 teaspoon paprika (or smoked paprika)
- 1/2 teaspoon salt
- 1/4 teaspoon chili flakes (Aleppo is nice)
Tomato Feta Salad
- 3 medium tomatoes, cut into wedges
- 1/4 cup thinly sliced onion
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh herbs, chopped - mint, dill, or Italian parsley (a mix is nice)
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- salt and pepper to taste
Serve with pita bread and tzatziki - store bought or make ours.
Instructions
Preheat the grill to medium-high (see notes for oven)
Mushrooms. Slice the mushrooms lengthwise, ¼-⅓ inch thick, and place on a sheet pan. Mix marinade ingredients together in a small bowl. Brush the marinade on both sides of the mushrooms. If you need a little more oil to coat, spray with olive oil spray.
Tomato Salad. Place the tomatoes, onions, feta, herbs, olive oil, lemon zest, and lemon juice in a medium bowl. Toss to combine. Season generously with salt and pepper.
Grill. Grease the grill well. Grill the mushrooms on each side until grill marks appear and they are golden and tender. Grill the pita bread until warm and pliable, stack and wrap in a towel.
Assemble. Fill each pita with a slather of tzatziki, a few slices of mushroom, and a scoop of tomato-feta salad. Serve immediately.
Notes
Leftovers can be stored separately in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: One large pita Sandwich with Tzatziki and Tomato Salad
- Calories: 492
- Sugar: 7 g
- Sodium: 743.2 mg
- Fat: 31.1 g
- Saturated Fat: 6.1 g
- Carbohydrates: 46.8 g
- Fiber: 6.9 g
- Protein: 14 g
- Cholesterol: 13 mg
