Smokey Mushroom Gyros with Chickpea Salad
Succulent, marinated portobello mushrooms are made doubly delicious with spinach and a basil-mint vegan sour cream sauce. This pita has its perfect side-dish match in a veggie and chickpea salad.
Servings
Produce
Red Onion (Organic)
1/2 0.25 Whole
Carrot (Organic)
6 3 oz
Cherry Tomato
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
Chives
.06 0.03 oz
Roma Tomato
6 3 oz
Protein & more
Portobello mushroom
4 2 Whole
Pita buns
1 0.5 Package
Chickpea
2 1 Can
Vegan sour cream
4 2 oz
Pistachios
1.25 0.63 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. b. Grate carrots or use peeler to peel into ribbons. c. Cut roma tomatoes into ¼”-thick slices. 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. Juice lemon. g. Mince chives, mint, and basil.
Instructions
1
Prep mushrooms:
a. Preheat oven to 425º. Prep a medium baking pan with olive oil.
b. Wipe portobello mushrooms clean. Using the edge of a soup spoon, scrape the gills under the cap and compost.
c. Add mushrooms to large bowl or pan; season with ¼ tsp salt and pour over mushroom marinade. Set aside.
2
Meanwhile, assemble chickpea salad:
a. In large saute pan over medium-high heat, add pistachios (rough chop). Stir or move pan constantly to avoid burning; toast until golden and fragrant, about 1-2 minutes. Remove from pan and set aside.
b. In medium bowl, add 1 tbsp olive oil, juice from half the lemon, and chives (finely mince). Whisk vigorously.
c. Drain and rinse chickpeas. Add to bowl. Add cherry tomatoes (cut in half or quarters), rainbow carrots (peel & grate), half of red onion (¼” dice, reserving other portion), and pistachios. Add ¼ tsp salt and pinch of black pepper or to taste. Toss to combine.
3
Cook mushrooms:
a. In same saute 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 herb sauce:
a. In small bowl, add vegan sour cream, 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. Add herb sauce to pita. Top with sliced mushrooms. Garnish with spinach (leave whole or chop bite-sized), roma tomatoes (¼” slices), and remaining red onion (thinly slice).
c. Serve chickpea salad alongside. Pour the wine and enjoy!
Chef's notes
For additional heat: Add a pinch of red pepper flakes to the marinade, the yogurt sauce, or the chickpea salad. 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
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX