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Roasted Mushroom Gyro Melt

Substitute meat with roasted mushrooms and finish off with chopped onions, tomato, and Plant-Based Mozzarella Flavoured Slices for some added flavour and texture.

Prep: 10 min
Total: 30 min
Servings: 2

Mushroom Gyro Melt
  • Prep
    10 Min
  • Total
    30 Min
  • Serving

Roasted Mushroom Gyro Melt


For Roasted Mushrooms
  • 2 cups button mushrooms, halved
  • ½ red onion, cut into ½ inch strips
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • Black pepper, to taste
For Assembly
  • Thick Greek pita or Naan bread
  • Caesar salad dressing
  • Roasted mushroom mixture
  • Diced tomatoes
  • 4 slices Vitalite Plant-Based Mozzarella Flavoured Slices
  • Fresh lime (optional)


For Roasted Mushrooms
  1. Pre-heat oven to 204°C (400°F).
  2. Toss the mushrooms and onions well in soy sauce and olive oil. Season with black pepper.
  3. Roast mushrooms and onions on a sheet pan for 15-20 minutes until golden brown and cooked through. Keep warm.
  1. Preheat a non-stick pan, grill or panini press to medium heat.
  2. Spread Caesar dressing over pita or Naan bread.
  3. Top one half of the bread with the roasted mushroom and onion mixture and diced tomatoes.
  4. Lay 2 Vitalite Plant-Based Mozzarella Flavoured Slices on top and firmly fold the bread over, making sure all the ingredients are tucked inside.
  5. Put the folded pita in the non-stick pan, grill, or panini press, and cook for 2-3 minutes per side until golden brown and crispy.
  6. Serve with extra dressing for dipping and fresh lime.

Although both pita and Naan bread work in this recipe, we prefer Naan because it is more pliable to work with and it crisps up nicely when grilled.

This recipe can be made with wraps, taco shells, or tortillas.

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