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Caesar Gyro with Mushroom Quinoa “Meatballs”

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Total Time (mins)
40
Difficulty
2
Servings
4
Ingredients
16
Total Prep Time: 15 minutes
Calories Per Serving: 380
Nutrients

Nutrition Facts

Serving Size 323g

Amount per serving
Calories 380 Calories from fat: 140
% Daily Value*
Fat 15 g 23 %
Saturated 3 g 15 %
Trans 0 g
Cholesterol 55 mg 18 %
Sodium 410 mg 17 %
Carbohydrate 50 g 17 %
Fiber 8 g 32 %
Sugars 4 g
Protein 14 g
Vitamin A 190 %
Vitamin C 80 %
Calcium 15 %
Iron 20 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

A spin on the classic gyro, these bite-size “meatballs” are made from mushrooms, kale and quinoa pressed together with thyme and Parmesan. Served on Greek flatbread surrounded by DOLE's Caesar Salad, they’re a perfect taste of the Mediterranean for your lunch or dinner.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped DOLE® Red Onion
  • 1-1/2 cups chopped baby bella or shiitake mushrooms (approximately 4 oz.)
  • 1/4 teaspoon chopped fresh thyme
  • 1 cup cooked quinoa or finely chopped tempeh
  • 2 cups kale
  • 3/4 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1 tablespoon tomato paste
  • 1 tablespoon ground flaxseed
  • 1 DOLE Caesar Salad Kit
  • 2 flat pitas, cut in half
  • 1 teaspoon olive oil
  • Salt, to taste
  • 2 teaspoons thinly sliced fresh mint leaves
  • 1/2 teaspoon grated lemon peel

Directions

  1. Preheat the oven to 400°F. Sauté the onions in the olive oil over medium heat until they soften, about 3 minutes. Add the mushrooms and thyme, continue cooking for 3 minutes. Stir in quinoa, kale, breadcrumbs, cheese, tomato paste and flaxseed.
  2. With damp hands, Roll mixture into 1-1/2 inch balls and arrange on a parchment-lined baking sheet. Spray them with olive oil non-stick spray. Bake for 25 minutes.
  3. Press meatballs onto bamboo skewers. Coat the meatballs with half the Caesar Dressing from the salad kit, arrange on the baking sheet and keep hot.
  4. Brush pitas with olive oil and sprinkle with salt. Grill or broil until bubbly and hot. Cut each pita in half and arrange them on four medium plates.
  5. Toss the greens with the remainder of the dressing. Arrange on top of the pitas. Place “meatballs” on top of the salad, sprinkle with Parmesan cheese and roasted garlic croutons from the salad kit, then mint and lemon peel.

Tip: The Mushroom-Quinoa “meatballs” freeze beautifully making them perfect to keep stocked in your freezer for a last minute dinner or hors d’oeuvres.

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Caesar Gyro with Mushroom Quinoa “Meatballs” A spin on the classic gyro, these bite-size “meatballs” are made from mushrooms, kale and quinoa pressed together with thyme and Parmesan. Served on Greek flatbread surrounded by DOLE's Caesar Salad, they’re a perfect taste of the Mediterranean for your lunch or dinner. Prep Time:15 minutes Cook time: Serves: 4
Nutrition facts: 380 Calories, 15 grams fat
Ingredients: 1 tablespoon olive oil, 1/2 cup chopped DOLE® Red Onion, 1-1/2 cups chopped baby bella or shiitake mushrooms (approximately 4 oz.), 1/4 teaspoon chopped fresh thyme, 1 cup cooked quinoa or finely chopped tempeh, 2 cups kale, 3/4 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 1 egg, 1 tablespoon tomato paste, 1 tablespoon ground flaxseed, 1 DOLE Caesar Salad Kit, 2 flat pitas, cut in half, 1 teaspoon olive oil, Salt, to taste, 2 teaspoons thinly sliced fresh mint leaves, 1/2 teaspoon grated lemon peel, Directions:Preheat the oven to 400°F. Sauté the onions in the olive oil over medium heat until they soften, about 3 minutes. Add the mushrooms and thyme, continue cooking for 3 minutes. Stir in quinoa, kale, breadcrumbs, cheese, tomato paste and flaxseed.With damp hands, Roll mixture into 1-1/2 inch balls and arrange on a parchment-lined baking sheet. Spray them with olive oil non-stick spray. Bake for 25 minutes.Press meatballs onto bamboo skewers. Coat the meatballs with half the Caesar Dressing from the salad kit, arrange on the baking sheet and keep hot.Brush pitas with olive oil and sprinkle with salt. Grill or broil until bubbly and hot. Cut each pita in half and arrange them on four medium plates.Toss the greens with the remainder of the dressing. Arrange on top of the pitas. Place “meatballs” on top of the salad, sprinkle with Parmesan cheese and roasted garlic croutons from the salad kit, then mint and lemon peel.Tip: The Mushroom-Quinoa “meatballs” freeze beautifully making them perfect to keep stocked in your freezer for a last minute dinner or hors d’oeuvres.