Mushroom and Red Pepper Pita

READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 23
    cup unhulled sesame seeds or 1/2 cup tahini
  • 34
    cup water (1/2 cup if using tahini)
  • 1
    tablespoon lemon juice
  • 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
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DIRECTIONS

  • 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.
  • 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.
  • 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.
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