Marinated Mushroom Gyros with Chickpea Salad

Succulent, marinated portobello mushrooms are made doubly delicious with spinach and a basil-mint yogurt sauce. A veggie and chickpea salad makes for the perfect side dish.

Servings

Wine pairing: Pinot Noir

Active time:

Total time: 24 minutes 30 minutes

Produce

Red Onion (Organic)

1/2 0.25 Whole

Carrot (Organic)

6 3 oz

Cherry Tomato (Organic)

4 2 oz

Spinach (Organic)

3 1.5 oz

Lemon

1 0.5 Whole

Mint (Organic)

1/8 0.065 oz

Basil

1/8 0.065 oz

Roma Tomato

6 3 oz

Protein & more

Portobello mushroom

4 2 Whole

Pita buns

1 0.5 Package

Greek Yogurt

4 2 oz

Chickpea

2 1 Can

Feta cheese

4 2 oz

Pantry items

Olive oil

2 1 tablespoon

Sea salt

1 0.5 teaspoon

Spice mix

Mushroom Marinade

Minced Garlic

2 1 Clove

Olive oil

3/4 0.375 cup

Red wine vinegar

2 1 tablespoon

Coriander powder

1 0.5 teaspoon

Dried thyme

1 0.5 teaspoon

Dried oregano

1 0.5 teaspoon

Prep ahead (optional)

a. Leave spinach whole or chop bite-sized for gyro garnish.
b. Grate carrots or use peeler to peel into ribbons.
c. Slice roma tomatoes ¼” lengthwise for gyro garnish.
d. Cut cherry tomatoes in half or quarters.
e. Divide red onion into 2 portions. Thinly slice one portion for gyro garnish; ¼” dice the other for salad.
f. Cut lemon in half and juice.
g. Mince mint leaves and basil leaves.

Instructions

1 Prep mushrooms:
a. Preheat oven to 425º. Prep a medium baking pan with olive oil.
b. Using a paper towel, wipe portobello mushrooms clean. Use the edge of a soup spoon to scrape off the gills under the cap and compost.
c. Add mushrooms to large bowl or pan; season with ¼ tsp salt and pour mushroom marinade over top. Set aside.

2 Meanwhile, assemble chickpea salad:
a. In medium bowl, add 1 tbsp olive oil and juice from half the lemon. Whisk vigorously.
b. Drain and rinse chickpeas. Add to bowl.
c. Add cherry tomatoes (cut in half or quarters), carrots (peel & grate), half of red onion (¼” dice, reserving other portion), and feta cheese. Add ¼ tsp salt and pinch of black pepper or to taste. Toss to combine.

3 Cook mushrooms:
a. In large sauté pan over medium-high heat, add mushroom caps with marinade, stem-side down. Sear until caramelized, about 1 minute.
b. Flip and cook another minute, using spoon to baste with marinade.
c. Add to baking pan. Bake until tender, about 18-20 minutes.

4 Make yogurt sauce:
a. In small bowl, add Greek yogurt, juice from remaining half lemon, mint (stack leaves, roll lengthwise, thinly slice ribbons), and basil (stack leaves, roll lengthwise, thinly slice ribbons). Stir to combine.

5 Serve:
a. Warm pita bread in the microwave or toaster or add to oven rack the last 1-2 minutes mushrooms are in. Slice portobello mushroom caps in ½-1” slices.
b. Top pita with yogurt sauce and sliced mushrooms.
c. Garnish with spinach (leave whole or chop bite-sized), roma tomatoes (¼” slices), and remaining red onion (thinly slice).
d. Serve chickpea and feta salad alongside. Pour the wine and enjoy.

Chef's notes

Add a pinch of red pepper flakes to the marinade, the yogurt sauce, or the chickpea salad for additional heat. Options abound!

All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:

Gundermann Acres,
Wharton County, TX

Fagan Family Farm

Lone Star Herbs,
League City, TX

G&S Groves,
Mission, TX

The Farm Patch,
Pleasanton, TX

Kitchen Pride,
Gonzales, TX

Fruitful Hill Farm,
Bastrop, TX

J&B Farms,
Hondo, TX

Martinez Farms,
Pleasanton, TX

Village Farms,
Marfa, TX

Animal Farm,
Cat Spring, TX

Bouldin Food Forest,
Rogers, TX

Buena Tierra Farms,
Fredonia, TX

Dilorio Farms,
Hempstead, TX

Engel Farms,
Fredericksburg, TX

Good Flow Honey,
Austin, TX

Hairston Creek Farms,
Burnet, TX

Hifi Mycology,
Austin, TX

Homestead Gristmill,
Waco, TX

K. H. Farms,
Poteet, TX

Pedernales Valley Farms,
Federicksburg, TX

Lightsey Farms,
Mexia, TX

Texas Olive Ranch,
Carrizo Springs, TX

Thomas Kindle,
Grand Saline, TX

Top of Texas,
Farwell, TX

US Citrus,
Hargill, TX

Bella Verdi,
Dripping Springs, TX

Country Boy Farms,
Kennard, TX

Francis and Thatcher,
Manor, TX

James Farm,
Prairie Ronde, LA

Local deliveries
Shipments

Upcoming orders

Servings

Wine pairing: Pinot Noir

Active time:

Total time: 24 minutes 30 minutes

Produce

Red Onion (Organic)

1/2 0.25 Whole

Carrot (Organic)

6 3 oz

Cherry Tomato (Organic)

4 2 oz

Spinach (Organic)

3 1.5 oz

Lemon

1 0.5 Whole

Mint (Organic)

1/8 0.065 oz

Basil

1/8 0.065 oz

Roma Tomato

6 3 oz

Protein & more

Portobello mushroom

4 2 Whole

Pita buns

1 0.5 Package

Greek Yogurt

4 2 oz

Chickpea

2 1 Can

Feta cheese

4 2 oz

Pantry items

Olive oil

2 1 tablespoon

Sea salt

1 0.5 teaspoon

Spice mix

Mushroom Marinade

Minced Garlic

2 1 Clove

Olive oil

3/4 0.375 cup

Red wine vinegar

2 1 tablespoon

Coriander powder

1 0.5 teaspoon

Dried thyme

1 0.5 teaspoon

Dried oregano

1 0.5 teaspoon

Prep ahead (optional)

1

2

3

Cook mushrooms:a. In large sauté pan over medium-high heat, add mushroom caps with marinade, stem-side down. Sear until caramelized, about 1 minute. b. Flip and cook another minute, using spoon to baste with marinade. c. Add to baking pan. Bake until tender, about 18-20 minutes.

4

Make yogurt sauce:a. In small bowl, add Greek yogurt, juice from remaining half lemon, mint (stack leaves, roll lengthwise, thinly slice ribbons), and basil (stack leaves, roll lengthwise, thinly slice ribbons). Stir to combine.

5

Add a pinch of red pepper flakes to the marinade, the yogurt sauce, or the chickpea salad for additional heat. Options abound!

Upcoming orders

Select Promo Code

Cook mushrooms:
a. In large sauté pan over medium-high heat, add mushroom caps with marinade, stem-side down. Sear until caramelized, about 1 minute.
b. Flip and cook another minute, using spoon to baste with marinade.
c. Add to baking pan. Bake until tender, about 18-20 minutes.

Make yogurt sauce:
a. In small bowl, add Greek yogurt, juice from remaining half lemon, mint (stack leaves, roll lengthwise, thinly slice ribbons), and basil (stack leaves, roll lengthwise, thinly slice ribbons). Stir to combine.