Portobello-Red Pepper Pita

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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
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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 278
Number of Servings: 2


    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


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.

TAGS:  Vegetarian Meals |

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