Portobello - Red Pepper Pita Recipe
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
- Preheat the over to 375 degress.
- Arrange the mushrooms and onion on a baking sheet and roast until tender, 15 to 20 minutes.
- Meeanwhile, make the tahini spread by blending all the ingredients together in a food processor or high-powered blender until creamy.
- When the mushrooms and onion are done, split the pitas in half horizontally and warm slightly.
- Spread generous amount of the tahini spread on the top half of each pita.
- 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.
- Assemble sandwhiches.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 4 servings | |
| Calories 406 | |
| Calories from Fat 209 | 51% |
| Total Fat 24.99g | 31% |
| Saturated Fat 3.5g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 180mg | 8% |
| Potassium 827mg | 24% |
| Total Carbs 38.69g | 10% |
| Dietary Fiber 8.6g | 29% |
| Sugars 8.8g | 6% |
| Protein 13.56g | 22% |
