Portobello-Red Pepper Pita

Name: Portobello-Red Pepper Pita Recipe
Yield: 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

Number of Servings: 2

Ingredients

2 portobello mushrooms, diced1/4 red onion, thinly sliced2 whole wheat pitas1 c. arulgula1 roasted red pepper from a jar, dicedFor the Tahini Spread:4 T. raw tahini1/4 c. water1 1/2 t. lemon juice1/2 medjool date (or 1 deglet noor date), diced1 small clove garlic, minced1/2 t. Mrs. Dash onion herb seasoning1/2 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.

Servings Per Recipe: 2

Nutritional Info 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

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