Portobello - Red Pepper Pita Recipe

• 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