Portobello Red Pepper Sandwich

SANDWICH
1/2 large red onion, thinly sliced
4 large Portobello mushrooms, stems removed
4 whole grain pitas
2 cups large arugula leaves
2 medium drained roasted red bell peppers, from jar, seeded and cut into 1/2-inch-thick slices

TAHINI SPREAD
3/4 cup tahini (pureed sesame seeds) or 1 cup unhulled sesame seeds
1/2 cup water
1 tablespoon fresh lemon juice
1 tablespoon Dr. Fuhrman's VegiZest or other no salt seasoning blend, to taste
1 teaspoon Bragg Liquid Aminos or low sodium soy sauce
2 pitted dates, chopped
1 small clove garlic, chopped

The tahini makes this spread fairly high in calories. Reduce the amount or substitute something else for it to cut the recipe's calories!

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.