Gyros are a Greek classic that have been loved for generations. Traditionally made with tender cuts of lamb or chicken, wrapped up in a soft pita and topped with fresh, crunchy veggies, they’re the perfect combination of flavors and textures. But, what about a plant-based twist to this beloved dish? That’s where Mushroom Gyros come in—a savory, satisfying alternative that swaps meat for hearty mushrooms. Whether you’re a vegetarian or just craving a lighter, more sustainable version of the classic gyro, this dish has all the Mediterranean flavors you love in every bite.

What Makes Mushroom Gyros So Special?

The magic of these gyros really comes from the mushrooms. I love using royal trumpet mushrooms (also called king oyster mushrooms) or large, meaty portobello caps. They’re marinated in a flavorful mix of olive oil, red wine vinegar, and aromatic spices like oregano, marjoram, and smoked paprika. This blend of ingredients makes the mushrooms absorb all that Mediterranean goodness, turning them into the star of the show. Once marinated, they’re grilled to perfection — crispy on the outside with a juicy, meaty texture on the inside, making them a perfect stand-in for traditional gyro meat.

But it’s not just about the mushrooms. These gyros are all about the fresh toppings. We’re talking shredded lettuce, sliced tomatoes, crisp cucumber, and red onion, all packed into a warm pita. Then, add some Kalamata olives, a sprinkle of crumbled feta, and a generous drizzle of tzatziki sauce for a creamy, tangy finish. All these elements come together in one perfect bite.

Tips for the Perfect Mushroom Gyros

If you’re a fan of traditional lamb gyros, try our slow cooked roasted lamb meat in Greek Lamb Wraps for an easy and flavorful twist on the classic Greek dish. Here are tips for making this vegetarian gyro recipe.

• Marinate for maximum flavor: The longer the mushrooms marinate, the better they’ll taste. Try to give them at least 6 hours, or even up to 24 hours if you have the time.
• Get your mushrooms crispy: The texture is key! You want a nice, crispy exterior. To do this, make sure your pan is hot before adding the mushrooms—whether you’re using a grill pan or cast iron skillet, the mushrooms should sizzle when they hit the surface. And don’t crowd the pan; cook them in batches if necessary to ensure they brown evenly.
• Don’t skip the toppings: Fresh, crunchy veggies are a must for these gyros. Sliced cucumbers, red onions, and Kalamata olives balance the richness of the mushrooms. And the tzatziki sauce? It’s the creamy, tangy component that pulls everything together. Don’t be shy! Use a generous drizzle.