PORTABELLA MUSHROOM GYROS
SERVES 2 PITAS
FOR THE VEGETABLES
2 large portabella mushroom caps
2 tbsp vegan Worcestershire sauce
1 tsp ground cumin
1 tsp maple syrup
1⁄2 tsp dried oregano
1 tbsp coconut oil
1⁄4 cup diced red onion
1⁄2 red bell pepper, diced large
FOR THE FRESH WHITE SAUCE
1⁄2 cup vegan mayonnaise
1⁄4 cup raw shelled hempseeds
1 tbsp lemon juice
1⁄4 tsp dried mint
1⁄4 tsp dill weed
FOR THE TO ASSEMBLE
2 pita flatbreads
28g (1oz) baby spinach
NUTRITIONAL VALUES
Calories: 576kcal
Fat: 33.5g (7.5g S.Fat)
Carbs: 53.7g
Protein: 16.3g
Sugar: 8.9g
Sodium: 927mg
METHOD
VEGETABLES
Using a spoon, remove the stems and gills from the mushrooms. Discard. Using a sharp knife, cut the mushrooms into thick strips.
In a medium mixing bowl, combine the Worcestershire sauce, cumin, maple syrup, and oregano. Allow the mushroom slices to marinate in the marinade for 10 minutes.
In a large skillet over medium-high heat, heat the oil. Sauté the onion and bell pepper for 10 minutes. Cook for 5 minutes more after adding the marinated mushroom slices. Remove from the heat and set aside to cool.
FRESH WHITE SAUCE In a small bowl, combine all the Fresh White Sauce ingredients and set aside.
ASSEMBLY Place a layer of spinach leaves on top of each flatbread. Spoon the Fresh White Sauce down the center of the plate. On top, arrange the mushroom and bell pepper mixture. Each flatbread should be folded in half and secured with decorative picks.
In a medium mixing bowl, combine the Worcestershire sauce, cumin, maple syrup, and oregano. Allow the mushroom slices to marinate in the marinade for 10 minutes.
In a large skillet over medium-high heat, heat the oil. Sauté the onion and bell pepper for 10 minutes. Cook for 5 minutes more after adding the marinated mushroom slices. Remove from the heat and set aside to cool.
FRESH WHITE SAUCE In a small bowl, combine all the Fresh White Sauce ingredients and set aside.
ASSEMBLY Place a layer of spinach leaves on top of each flatbread. Spoon the Fresh White Sauce down the center of the plate. On top, arrange the mushroom and bell pepper mixture. Each flatbread should be folded in half and secured with decorative picks.
