Mushroom Gyro with Creamy Basil Sauce

I've been dreaming of the seitan gyro I had from Three Carrots in Indy for the past few nights...since I'm in Texas I can't satisfy this yearning, I need to make my own. The key to their beautiful sandwich was the juicy, chewy housemade seitan...the dense store bought stuff will not do, and I'm too lazy to make my own right now. Enter mushrooms. I think that portobello can give the same juiciness and chewiness and if seasoned right bring all the flavor. Make sure get your hands on some vegan chewy pita and grill it up! I'm serving mine with rosemary olive oil potato chips, and oh, what a pairing!

Mushroom Gyro
whole wheat pita bread
1 portobello mushroom caps
EVOO
romaine lettuce
shallots or red onion
Greek seasoning (a small pinch of each): salt, black pepper, garlic powder, dried basil, oregano, cinnamon, black pepper, rosemary, dill.

1. Cut mushroom into strips. In a skillet add EVOO and heat to medium.
2. Sautee mushrooms and add seasoning.
3. Grill pita with some EVOO.
4. Add mushrooms and top with lettuce, shallots, and yogurt. 

Creamy Basil Sauce
1/3 container plain nondairy milk yogurt (make sure there is no or low sugar added)
1 handfull basil (chopped)
1/2 lemon (juice)
1-2 cloves garlic
salt, to taste
fresh ground black pepper

1. Pulse garlic in mini food processor. 
2. Add basil, lemon juice, salt and pepper and pulse.
3. Fold in yogurt.

Oooh yeah.