Mushroom round

Mushroom gyros: vegetable-based, light and delicious, with all the flavor of street food without the meat!

Ingredients:

500 g pleurotus (or portobello) mushrooms, cut into thin strips

2 tbsp olive oil

1 tbsp mustard

1 tbsp balsamic vinegar or lemon juice

1 tsp paprika (sweet or smoked)

1/2 tsp cumin

1/2 tsp oregano

1/4 tsp garlic powder (or 1 clove, crushed)

Salt and freshly ground pepper

Execution instructions:

Add all the ingredients to a bowl and mix well to cover the mushrooms with the marinade.
Let them marinate for 15–30 minutes (or longer for a more intense flavor).
Heat a non-stick frying pan or a baking tray in the oven to 200°C.
Roast the mushrooms over high heat for 8–10 minutes, until the liquid has evaporated and they are browned. If roasting in the oven, spread them out on parchment paper and roast for 20–25 minutes, turning them halfway through.
Serve with pita bread, vegetables and yogurt or hummus.

Nutritional Analysis (per serving, 4 servings total):