Mushroom and Red Pepper Pita

Total Time
40mins
Prep
25 mins
Cook
15 mins

This is adapted from a recipe on drfuhrman.com. I made some changes to better fit our taste preferences. This reminds me of a good bistro sandwich: juicy, a little messy and delicious. You can reduce prep time by using jarred garlic and frozen onions and peppers. Vegizest is a mild herbal seasoning blend you can purchase on drfuhrman.com.

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Ingredients

Nutrition
  • 23 cup unhulled sesame seeds or 12 cup tahini
  • 34 cup water (1/2 cup if using tahini)
  • 1 tablespoon lemon juice
  • 1 teaspoon low sodium soy sauce
  • 1 teaspoon Mrs. Dash seasoning mix (I use 1 Tablespoon vegizest instead, a mild herbal seasoning blend you can purchase on drfuhrman.com)
  • 2 dates, pitted and sliced
  • 1 small garlic clove, sliced
  • 1 small onion, thinly sliced
  • 1 large sweet red pepper, chopped
  • 8 ounces baby bella mushrooms, sliced
  • 12 teaspoon oil (to coat pan)
  • 4 whole grain pita (I like Toufayan Whole Wheat)
  • 2 -3 cups baby arugula

Directions

  1. Pita Spread: Combine sesame seeds (or tahini), water, lemon juice, soy sauce, VegiZest, dates and garlic in high powered blender. Blend until smooth. Set aside.
  2. Filling: Coat large covered non-stick frying pan with oil. Add onion, red pepper and mushrooms. Cook over medium heat, stirring frequently, adding small amounts of water as needed to prevent sticking.
  3. When filling is done, cut each pita in half across and gently open to create a pocket. Spread 1/8 of pita spread inside each pocket half. Add 1/8 of the filling and then stuff with arugula. Serve two halves per person.