Mr. Chocolate and I are big mushroom fans. We actually bonded in college because whenever we would go to the student center for dinner with our friends, we both would always order mushroom pizza slices when everyone went elsewhere. I knew we would be great friends the time he let me have the last slice of mushroom pizza they had left one time when we went.  So when I saw this Portobello Pita with Tzatziki sauce, I knew we had to try it. As it happens we both also have a great fondness for Greek Tzatziki sauce. There was a little cart in NYC by the financial district that served a deconstructed gyro on rice with this amazing sauce, that we would search for every time we were in the city when we were young and in love and went to the city for fun on the weekends. It was like this recipe was made for us.

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The ingredients for the Tzatziki sauce you need:

1 cup Greek yogurt
1/2 cucumber, deseeded and finely chopped
1 lemon, juiced and zested
3 garlic cloves, minced
1 tablespoon chopped fresh mint
Fine sea salt and freshly ground black pepper, to taste

We omitted the mint because I abhor the flavor, but everything else stayed.  The recipe calls for straining the yogurt overnight before mixing in the other ingredients and then letting the sauce sit for an hour in the fridge after it is made, but we didn’t and it tasted fine to us.

For the portobello mushrooms you brush them with olive oil and then rub them with this spice mix before grilling them on the grill.  Afterwards we wrapped them in pita bread with lettuce, tomatoes, and the Tzatziki sauce and enjoyed.

Spice Mix

For the spice mix:
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon fine sea salt
1/2 teaspoon garlic powder
1/2 teaspoon dried coriander
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper