Portobello Red Pepper Pita

4 large portobello mushrooms, stems removed (or 8 to 10 ounces of white or crimini mushrooms, sliced)

½ large red onion, thinly sliced

2 whole wheat pitas

2 cups arugula

1 medium red pepper from a jar, cut into ½ inch slices (or you can slice up a fresh red pepper and roast it with the other veggies)

4 tbsp. prepared Tahini Date sauce

Directions at hellonutritarian.com

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