Mushroom and Red Pepper Pita Recipe

Name: Mushroom and Red Pepper Pita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup unhulled sesame seeds or ½ cup tahini; ¾ 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; ½ teaspoon oil (to coat pan); 4 whole grain pita (I like Toufayan Whole Wheat); 2 -3 cups baby arugula

Servings: persons

⅔ cup unhulled sesame seeds or ½ cup tahini
¾ 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
½ teaspoon oil (to coat pan)
4 whole grain pita (I like Toufayan Whole Wheat)
2 -3 cups baby arugula

1
Pita Spread: Combine sesame seeds (or tahini), water, lemon juice, soy sauce, VegiZest, dates and garlic in high powered blender.
2
Blend until smooth.
3
Set aside.
4
Filling: Coat large covered non-stick frying pan with oil.
5
Add onion, red pepper and mushrooms.
6
Cook over medium heat, stirring frequently, adding small amounts of water as needed to prevent sticking.
7
When filling is done, cut each pita in half across and gently open to create a pocket.
8
Spread 1/8 of pita spread inside each pocket half.
9
Add 1/8 of the filling and then stuff with arugula.
10
Serve two halves per person.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ⅔ cup unhulled sesame seeds or ½ cup tahini, ¾ cup water (1/2 cup if using tahini), 1 tablespoon lemon juice, 1 teaspoon low sodium soy sauce, and more.

Yes, Mushroom and Red Pepper Pita falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom and Red Pepper Pita

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