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  • Portobello - Red Pepper Pita

    1 vote
    Portobello - Red Pepper Pita
    Prep time:
    Cook time:
    Servings: 4
    by Twinkle103
    10 recipes
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    Ingredients

    • 4 large portobello mushrooms, stems removed
    • 1/2 large red onion, thinly sliced
    • 4 whole wheat pitas
    • 2 cups arugula leaves
    • 2 medium roasted red peppers from a jar, seeded and cut into 1/2 inch thick slices
    • For Tahini Spread:
    • 3/4 cup raw tahini
    • 1/2 cup water
    • 1 tablespoon fresh lemon juice
    • 1 medjool date or 2 deglet noor dates, pitted and chopped
    • 1 clove garlic, chopped
    • 1 tablespoon VegiZest (or other no salt seasoning)
    • 1 teaspoon low-sodium soy sause

    Directions

    1. Preheat the over to 375 degress.
    2. Arrange the mushrooms and onion on a baking sheet and roast until tender, 15 to 20 minutes.
    3. Meeanwhile, make the tahini spread by blending all the ingredients together in a food processor or high-powered blender until creamy.
    4. When the mushrooms and onion are done, split the pitas in half horizontally and warm slightly.
    5. Spread generous amount of the tahini spread on the top half of each pita.
    6. Place 1/2 cup arugula, 1 mushrooms cap (pat dry with paper towels to absorb any excess liquid), and one-quarter of the onion and raosted red pepr on the bottom half of each pita.
    7. Assemble sandwhiches.

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