If you’re looking for a flavor-packed vegetarian lunch or light dinner idea this is it! Pita with Avocado, Sprouts, Portobello Mushroom, and Asian Dressing is a hit with everyone!

Einkorn Pita with Avacado Sprouts Portobello Mushroom and Asian Dressing

This recipe for Pita with Avocado, Sprouts, Portobello Mushroom, and Asian Dressing is full of flavor.

Pita with Avocado, Sprouts, Portobello Mushroom, and Asian Dressing hits all the marks for being an amazing meal in the summer with the warmer weather and hearty and satisfying in the cooler months.

The portobello mushroom is marinated in an Asian dressing and layered with creamy avocado and fresh, crisp lettuce and sprouts. All of these ingredients are stuffed into a wholewheat pita. (See my recipe for .) This yummy vegetarian sandwich is perfect to enjoy any day of the week.

This stuffed pita is so good, that it’s something you’d expect only to order out. However, these complex flavors: a mixture of savory, sweet, and salty can easily enjoyed at home.

Try my recipe for Easy Wholewheat Einkorn Pita.

whole wheat einkorn pita bread on a baking rack

To Make the Pita with Avocado, Sprouts, Portobello Mushroom, and Asian Dressing You Have Multiple Parts and Some Assembly Required

First, make the Easy Wholewheat Einkorn Pita (if you’re going to make homemade pitas). Or you can purchase your favorite pitas from the grocery store. Next, gather up all the ingredients. Then, make the marinade for the mushrooms. While the mushrooms are marinating, I make the other sauces and slice/prep the other ingredients and lightly heat the pitas up in the oven. Now, all the ingredients are ready to assemble once the mushrooms are grilled. Last step is to assemble and eat!

Three separate spreads and marinades/dressings for this stuffed Pita recipe.

The three are: Sweet Chili Mayonnaise, Sriracha Cream Cheese, and a Mushroom Marinade/Dressing that has a divided use.

The sweet chili mayonnaise is a must and so good!

Other great uses for sweet chili mayonnaise are to dip sweet potato fries, french fries, dumplings, spring rolls, raw vegetables for a simple snack or vegetable platter, and it is even on a sliced baguette.

The Mushroom Marinade/ Dressing will be used for marinating the mushrooms and some will be reserved to toss and dress the sprouts and lettuce.

I also use this marinade for various kinds of meat, for example, when making teriyaki chicken or fusion tacos. Also, I use this as a base for a great Asian-inspired salad dressing. For a salad dressing, I add to this recipe a dash of sesame oil, a tablespoon or two of rice vinegar, and some avocado oil.

This Sriracha Cream Cheese adds a richness and slightly spicy creaminess to the stuffed pita.

The Sriracha Cream Cheese has many uses in my house. I love to simply put it on jalapeno bagels and dip vegetables into it. A fancy bagel idea I use this in is: bagel, Sriracha Cream Cheese, peanut sauce (or just peanut butter in a pinch), sliced cucumber, shredded carrots, and a drizzle of sweet chili sauce. Years ago when I had a small cafe, some customers put the Sriracha Cream Cheese on their croissants.

*If you were short on time or ingredients, you could skip the Sriracha Cream Cheese and this Pita would still be amazing. However, you can not skip the sweet chili mayo–it is the star here! Or, you can double these sauces and use the extra in the ideas referenced above.*

Why Portobello Mushrooms?

This mushroom which originated from Italy, is a large mushroom that many substitute for meat. It is a large steak-like size that holds up well to grilling, searing, sautéing, and even stuffing.

Substitutions and Additions:

If you want to add protein, I highly recommend either chicken breast or chicken thighs. The chicken is a great addition to this stuffed pita. Or, you can omit the portobello mushroom and just replace it with the chicken option. (Marinate the chicken in a separate portion of the marinade to avoid cross-contamination.)

Another idea is a beef or turkey burger patty. If you choose this option try adding two tablespoons of the marinade to the meat before making the patty. With the remaining marinade, add a pinch of cornstarch and cook on the stovetop to the desired thickness. (The left over portion is safe to use as a sauce because it was never used to “marinate” the meat, you simply extracted 2 tablespoons with a clean non contaminated measuring spoon and added to ground meat prior to making the patties.) Once you cook your meat patty with any method you choose (gilled, oven baked etc), brush with the thickened sauce.

If you can’t get portobello mushrooms, you can use cremini mushrooms or baby bella mushrooms and marinate and saute just as you would the portobello mushrooms.

How to make Pita with Avocado, Sprouts, Portobello Mushroom and Asian Dressing:

Ingredients:

4 Pitas (Try my recipe for Easy Wholewheat Einkorn Pita)
3 Portobello Mushrooms
1 Avocado
3 oz Sprouts
1/2 Head of Loose Leaf Lettuce
8 tbsp Mushroom Marinade/Dressing divided use (recipe below)
4 tbsp Sweet Chili Mayo (recipe below)
5 tbsp Sriracha Cream Cheese *optional* (recipe below)

Mushroom Marinade/Dressing:

7 tbsp Japanese BBQ sauce or Teriyaki Sauce (you can purchase pre-made sauce or make your own)
2 tsp Sriracha
1/2 tsp White Pepper
1/8 tsp Salt
2 cloves Garlic minced
1″ piece Ginger minced

Sweet Chili Mayo:

3 tbsp mayonaise
1 tbsp sweet chili sauce

Sriracha Cream cheese:

3.5 tbsp cream cheese
1.5 tsp sriracha (or hot chili sauce of choice)

Step by Step Instructions:

First, gather all the ingredients. Prep ingredients as needed, for example: wash lettuce and wipe clean mushrooms and cut mushrooms into long strips about 1/8th of an inch.

Next, make the mushroom marinade/dressing.

Then use 6 tbsp of the mushroom marinade to marinate the mushrooms. (2 tbsp of mushroom marinade is reserved to toss/dress the sprouts and lettuce.) I recommend either a plastic bag or a dish where the mushrooms get equal access to the marinade. Mushrooms act as a sponge and will quickly soak up the marinade, so the mushroom slices must get access to equal marinade.

While the mushrooms are marinating, make the two other sauces and slice the avocado. (The sweet chili mayonnaise is a must, but the sriracha cream cheese is optional if you’re short on time and ingredients.)

Then, grill the mushrooms. Grill the mushrooms on medium-high heat for 1-2 minutes per side.

You can grill the mushrooms in multiple ways. Easily in a saute pan on the stovetop. In a grill pan on the stovetop. Or on any outdoor BBQ or grill.

While the mushrooms grill, toss the sprouts and the lettuce in the reserved 2 tbsp of marinade. (This reserved marinade has now become a dressing to add flavor to the greens.)

Once the mushrooms are done, remove them from the grill or grill pan onto a plate or plater.

Set up an assembly line for filling the ingredients to fill the pitas:

How I recommend assembling a pita: cut open a pita it a serrated knife. Add a tablespoon of sriracha cream cheese to the bottom half of the pita. Then add a 1/2 tbsp to 1 tbsp of sweet chili mayo to the top half of the pita. (If you omitted the sriracha cream cheese add sweet chili mayo to both sides.) Next, add the grilled portobello mushroom to the bottom half of the pita right on top of the sriracha cream cheese. Then, dressed sprouts, then avocado slices, and finally the dressed lettuce.

Eat and enjoy!