Ingredients

2 Portobello Mushrooms, diced

1/4 Red Onion, thinly sliced

2 Whole Wheat Pitas

1 cup Arugula

1 Roasted Red Pepper from a jar, diced

4 tbs. Raw Tahini

1/4 cup Water

1 1/2 tsp. Lemon Juice

1/2 Date, diced

1 Small Clove Garlic, Minced

1/2 tsp. Garlic Powder

1/2 tsp. Low-Sodium Soy Sauce

Preparation

  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.