Recipe Mushroom Souvlaki
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Easy peasy
Super quick
Comfort food
Lazy dinners
Main meals
Seasoned to perfection and baked to a divinely chewy texture, these mushrooms are a stellar (and super wholesome) souva filling. Tzatziki sauce not optional — it’s a heavenly, herby cream that adds welcome refreshing flavours.
You will need
Serves 4
Marinated mushrooms
- 400-500g mushrooms, sliced (I used a mix of button, portobello and oyster mushrooms)
- 2 tablespoons olive oil, or as desired
- 2 tablespoons lemon juice, or to taste
- 1 tablespoon minced garlic
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 sprig rosemary, finely chopped
- Salt and pepper, to taste
Tzatziki
- 200g vegan Greek yoghurt or natural yoghurt
- 1/2 large cucumber, finely grated
- 1/4 cup finely chopped dill
- 1-2 tablespoons lemon juice, or to taste
- 1 tablespoon minced garlic, or to taste
- Salt and pepper, to taste
To Serve
- Souvlaki breads or pita breads (gluten-free if required)
- Lettuce
- Tomato
Recipe: Rainbow Nourishments
Directions
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Step 1
To prepare the mushrooms: Add the mushrooms and all the seasonings to a large bowl and toss until combined. Allow the mixture to marinade for 1 hour.
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Step 2
Preheat your oven to 220°C (convection) or 200°C (fan-forced). Thread the mushrooms onto a few skewers and place on a large baking tray. Roast for 20-25 minutes or until the edges of the mushrooms look golden and chewy.
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Step 3
To make the tzatziki: Add all ingredients to a small bowl and mix until combined.
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Step 4
Add more liquid for a runnier tzatziki or add more herbs, lemon juice or salt and pepper, to taste
-
Step 5
To assemble: Warm the souvlaki or pita breads. Fill with your fillings of choice, the warm mushrooms and tzatziki. Enjoy!
Recipe: Rainbow Nourishments
