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.