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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


  • 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

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10 mins to prep

25 mins to cook

  1. 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.

  2. 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.

  3. Step 3

    To make the tzatziki: Add all ingredients to a small bowl and mix until combined.

  4. Step 4

    Add more liquid for a runnier tzatziki or add more herbs, lemon juice or salt and pepper, to taste

  5. Step 5

    To assemble: Warm the souvlaki or pita breads. Fill with your fillings of choice, the warm mushrooms and tzatziki. Enjoy!

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