Portobello Red Pepper Sandwich
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
SANDWICH1/2 large red onion, thinly sliced4 large Portobello mushrooms, stems removed4 whole grain pitas2 cups large arugula leaves2 medium drained roasted red bell peppers, from jar, seeded and cut into 1/2-inch-thick slicesTAHINI SPREAD3/4 cup tahini (pureed sesame seeds) or 1 cup unhulled sesame seeds1/2 cup water1 tablespoon fresh lemon juice1 tablespoon Dr. Fuhrman's VegiZest or other no salt seasoning blend, to taste1 teaspoon Bragg Liquid Aminos or low sodium soy sauce2 pitted dates, chopped1 small clove garlic, chopped
Preheat oven to 375 degrees.Arrange mushrooms and onions on baking sheet and roast until tender, about 15 to 20 minutes.
Meanwhile, make tahini spread by blending all ingredients together until creamy in a food processor or high powered blender. (If using whole sesame seeds, blend sesame seeds with 1/4 cup of water until creamy and then add the other 1/4 cup water and remaining ingredients).
When mushrooms/onions are done, split pitas in half horizontally and warm slightly. Spread generous amount of tahini spread on top half of split pita. Place 1/2 cup arugula on bottom half and then 1 mushroom cap (pat dry with paper towels to absorb liquid), sliced onion and roasted red pepper.
Serving Size: Makes four sandwiches
Number of Servings: 4
Recipe submitted by SparkPeople user CARLEYMARISSA.
Meanwhile, make tahini spread by blending all ingredients together until creamy in a food processor or high powered blender. (If using whole sesame seeds, blend sesame seeds with 1/4 cup of water until creamy and then add the other 1/4 cup water and remaining ingredients).
When mushrooms/onions are done, split pitas in half horizontally and warm slightly. Spread generous amount of tahini spread on top half of split pita. Place 1/2 cup arugula on bottom half and then 1 mushroom cap (pat dry with paper towels to absorb liquid), sliced onion and roasted red pepper.
Serving Size: Makes four sandwiches
Number of Servings: 4
Recipe submitted by SparkPeople user CARLEYMARISSA.
Nutritional Info Amount Per Serving
- Calories: 575.7
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 321.6 mg
- Total Carbs: 46.6 g
- Dietary Fiber: 16.6 g
- Protein: 28.4 g
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