Portobello-Red Pepper Pita
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 396.7
- Total Fat: 18.2 g
- Cholesterol: 0.0 mg
- Sodium: 455.7 mg
- Total Carbs: 52.6 g
- Dietary Fiber: 9.9 g
- Protein: 13.3 g
View full nutritional breakdown of Portobello-Red Pepper Pita calories by ingredient
Introduction
From Dr. Fuhrman's Eat to Live Aggressive Weight Loss plan, page 278 From Dr. Fuhrman's Eat to Live Aggressive Weight Loss plan, page 278Number of Servings: 2
Ingredients
-
2 portobello mushrooms, diced
1/4 red onion, thinly sliced
2 whole wheat pitas
1 c. arulgula
1 roasted red pepper from a jar, diced
For the Tahini Spread:
4 T. raw tahini
1/4 c. water
1 1/2 t. lemon juice
1/2 medjool date (or 1 deglet noor date), diced
1 small clove garlic, minced
1/2 t. Mrs. Dash onion herb seasoning
1/2 t. Bragg Liquid Aminos
Directions
1. Roast mushroom and onion at 375 degrees 10-15 minutes.
2. Process all Tahini Spread ingredients in food processor until smooth.
3. Drain mushroom on paper towels.
4. Heat pita bread.
5. Layer tahini spread, arugula, roasted epper, mushrooms and onion on pita.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user KARENSUEBURTON.
2. Process all Tahini Spread ingredients in food processor until smooth.
3. Drain mushroom on paper towels.
4. Heat pita bread.
5. Layer tahini spread, arugula, roasted epper, mushrooms and onion on pita.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user KARENSUEBURTON.