During this challenging time for growers and manufacturers to continue to deliver to their consumers food products across the supply chain and into the marketplace, Giorgio® remains 100% committed to growing and supplying fresh and processed Mushrooms with the utmost quality - and at the best service and safety levels that it can achieve. Additionally, Can Corporation remains 100% committed to delivering the high quality food packaging needed to deliver its customers' products to market. With that said, this wouldn’t be possible without the extraordinary effort and commitment from Giorgio’s and Can Corporation’s amazing employees and the coordination and support from their trusted Customers. We thank all of you!

 
 

Grilled Portabella Gyros with Yogurt Dill Sauce

Feed your immune system with meaty, vitamin D-rich portabella mushrooms.* Add in the benefits of Greek yogurt, including protein (9g/100g serving)[1] and probiotics (such as Lactobacillus acidophilus), along with vitamin C-powered bell peppers (190% DV) and tomatoes (40% DV)[2] and have a real super-gyro sandwich

Author: Emily Weeks, RDN, LD

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

What You Need

  • 4 portabella mushrooms
  • 2 yellow bell peppers, sliced
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon dried oregano
  • ¼ teaspoon smoked paprika
  • 4 pita breads or naan
  • 2 tomatoes, thinly sliced
  • ½ red onion, thinly sliced
  • ½ head green lettuce
  • Crumbled feta cheese, optional

For the Yogurt Dill Sauce:

  • 1 English cucumber, grated
  • 1 cup whole milk Greek yogurt
  • ½ cup sour cream
  • 2 tablespoons extra-virgin olive oil
  • Juice from ½ small lemon
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 tablespoon minced fresh dill

What You Do

  1. Remove the stems from the mushrooms and brush caps with a wet towel. Carefully scrape out the gills with a spoon. Slice mushroom into ¼-inch pieces and place in a medium bowl along with the olive oil, oregano and smoked paprika.
  2. Preheat an indoor grill pan over medium-high heat. Add mushrooms and peppers and grill, tossing occasionally, until tender, 5-7 minutes.
  3. To make the Yogurt Dill Sauce, squeeze the grated cucumber in a clean towel to remove excess liquid. Add to a large bowl with yogurt, sour cream, olive oil, lemon, garlic, salt and dill. Stir to combine.
  4. To serve, place mushrooms and peppers in the middle of the pita bread. Top with tomatoes, onion, lettuce, feta (optional), and a big dollop of yogurt sauce.

* Check the mushroom package label to see if the mushrooms have been exposed to UV light for maximum vitamin D – up to 120% DV1.

 

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