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Portobello Red Pepper Sandwich


Portobello Red Pepper Sandwich

Serves: 4

Category: Main Dishes - Vegan
Author: www.DrFuhrman.com
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Average Rating: 
Rated by: 63 members

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(Give a recipe one to five stars. Click the appropriate star to submit your rating)

For this satisfying sandwich, savory baked Portobello mushrooms are paired with a tasty tahini spread.

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Ingredients:

For the Sandwich:
1/2 large red onion, thinly sliced
4 large Portobello mushrooms, stems removed
4 (100% whole grain) pitas
2 cups arugula leaves
2 medium roasted red bell peppers, drained, seeded and cut into 1/2-inch-thick slices
For the Tahini Dressing:
1/2 cup tahini (pureed sesame seeds) or 2/3 cup unhulled sesame seeds
1/2 cup water
1 tablespoon fresh lemon juice
1 tablespoon Dr. Fuhrman's VegiZest or other no-salt seasoning blend, adjusted to taste
1 teaspoon Bragg Liquid Aminos or low sodium soy sauce
2 dates, pitted and chopped
1 small clove garlic, chopped

Instructions:

Preheat oven to 375 degrees F. Arrange mushrooms and onions on baking sheet and roast until tender, about 15 to 20 minutes.

Meanwhile, make tahini dressing by blending all ingredients together until creamy in a food processor or high-powered blender. (If using whole sesame seeds, blend sesame seeds with 1/4 cup of water until creamy and then add the other 1/4 cup water and remaining ingredients).

When mushrooms and onions are done, split pitas in half horizontally and warm slightly. Spread generous amount of dressing on top half of split pita. Place 1/2 cup arugula on bottom half and then 1 mushroom cap (pat dry with paper towels to absorb liquid), sliced onion and roasted red pepper.

Note: Adjust the filling ingredients to serve one person or a whole crowd. Extra dressing will keep in the refrigerator for several days.

Calories 329; Protein 12 g; Carbohydrates 42 g; Sugars 9 g; Total Fat 15.5 g; Saturated Fat 2.1 g; Cholesterol 0 mg; Sodium 194 mg; Fiber 8.8 g; Beta-Carotene 2474 ug; Vitamin C 127 mg; Calcium 167 mg; Iron 3 mg; Folate 87 ug; Magnesium 49 mg; Potassium 644 mg; Zinc 2.1 mg; Selenium 16.3 ug

Comments (27):

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Deb0912

08/02/2007 10:26 AM

Rated this recipe:

What a wonderful creation! The tahini spread is great, too! I used some leftover spread on a veggie burger, and it was delicious. We prefer to grill the mushrooms, but it does add in some fat to the recipe.

lcrn

08/18/2007 10:21 PM

Rated this recipe:

This is delicious! We roasted our fresh red peppers with the other veges in the oven. The tahini spread is also good with raw veges as a dip.

Lynn5183

02/17/2008 01:30 PM

Rated this recipe:

This sandwich is so delicious and easy to make. I don't bother warming the pita (it might depend on the brand of pita that you're using) and have not found it necessary to pat the roasted portabella dry. The sandwich is so juicy, with a perfect combination of flavors. Thanks for the great recipe!

ehspudinuk

06/22/2009 09:52 AM

Rated this recipe:

one of my all time favorites

Mark G.

07/16/2009 12:31 AM

Rated this recipe:

I can't eat onions or garlic and even without them this was great!

Karen

07/30/2009 06:23 PM

Rated this recipe:

Delicious! I loved this! Very satisfying and yummy to your tummy!!

AmyGee22

01/21/2011 05:08 PM

Rated this recipe: (no rating)

There are no instructions on the screen. Can someone please advise? Thank you.

myseals

09/02/2011 06:31 AM

Rated this recipe: (no rating)

This is an amazing sandwich - I love, love, love the Tahini spread too. 5 stars
This comment was last edited on 09/02/2011 06:32 AM

buddyp

02/13/2012 11:58 AM

Rated this recipe:

Yum, yum, yum! One of our favorite dishes! We use Dr.Fuhrman's Guacamole recipe instead of the Tahini spread. Delicious.
This comment was last edited on 02/13/2012 11:59 AM

DorothyD

03/19/2012 12:05 AM

Rated this recipe:

Great sandwich--have not yet tried it with the tahini sauce, but it's great with "piemento cheese" dressing!

Sandi

03/23/2012 09:01 PM

Rated this recipe:

Delicious!! My only problem was that the pita was larger than the portobello, so I used 2 portobellos in the sandwich, and it was great.

mikenteena

06/28/2012 02:48 PM

Rated this recipe:

I found the spread to be very thin, so next time
I plan to leave out the water to begin with and add
as needed. This was very good though! Thanks!

femmedivine

07/26/2012 12:19 AM

Rated this recipe:

So very very good! I roasted my own pepper and used sprouted bread. SO delicious.

CarrieM

08/20/2012 06:20 PM

Rated this recipe:

This is one of my very favorite recipes! After roasting the mushrooms & onions, I chop them up along with the roasted red pepper & mix with the spread. Then I make a nice 'nest' of shredded greens in the pita half & spoon the mixture over it. This is easier to eat and the flavor is just as delicious. We don't have a grill, but when we want a smoky flavor, I sprinkle on some smoked paprika.
This comment was last edited on 08/20/2012 06:24 PM

SUSANGARNER2013

01/28/2013 09:56 PM

Rated this recipe: (no rating)

Awesome dish! I forgot to pick up tahini or sesame seeds so I used cashews for texture and sesame oil instead for the sauce it was great! I might try grilling the veggies next time...nevertheless I will definitely make this dish many more times :-)

dyannne

01/30/2013 10:04 PM

Rated this recipe: (no rating)

I love this recipe. And I sometimes tweak it using a whole grain tortilla and pile everything on top of it making a big tostada! Sometimes I have added chopped artichoke hearts. I agree, the tahini sauce is SO good!

Dkaygiffin

01/30/2013 11:00 PM

Rated this recipe:

Love this recipe. Tasty, easy and one of my favorites.

JulieGlenn

02/07/2013 11:47 PM

Rated this recipe:

Excellent! Roasting your own red peppers was really great too!

bruce

02/14/2013 06:04 PM

Rated this recipe: (no rating)

WOW! Was going to make a comment but everyone has already said it all!
My only 2 cents worth is that I prefer a little thicker slice of onion and I use it raw.
The Tahini sauce was outrageous.

Surf32937

04/30/2013 10:36 AM

Rated this recipe:

This sandwich is FANTASTIC. I have trouble finding 100% whole grain pitas so I don't make this recipe as often as i'd like to. Delicious!! Thanks for the recipe Dr. Fuhrman!

djbmcg

06/03/2014 12:13 PM

Rated this recipe:

I've made this dish several times, and it is wonderful! My son, who is a very SAD eater, really likes it too. The tahini is to die for, and is wonderful as a dip for fresh vegetables also. This recipe makes a lot of tahini, and I also share it with my neighbors who love it.

MNMom

06/20/2014 06:15 PM

Rated this recipe: (no rating)

5 Star. I also added roasted eggplant slices and it was delicious!

LiseW07

06/26/2014 01:15 PM

Rated this recipe:

Not only nutritious but filling as well...I'm not left out at backyard grilling parties
anymore.

Shaniece

01/01/2016 04:39 PM

Rated this recipe:

C-R-A-Z-Y good! I too, roasted my own bell pepper and added two smaller portobellos to my pita pocket. Arugula was a perfect leafy green choice! Don't skip the spread, it 100% makes this dish!

Fruitloops

08/09/2017 03:49 PM

Rated this recipe:

YUM!  I put a little splash of good basalmic vinegar in the sauce and I am over the moon!!  So good!!  5 big stars!

 

whoster69

08/30/2017 10:14 PM

Rated this recipe:

I was disappointed in this recipe.  The sandwiches were weak.  There wasn't much food to them.  I was still hungry after eating several and didn't feel like I had eaten much at all.  The flavors were OK but could have been better.  I wouldn't make this again.

EileenClare1

09/06/2017 12:37 AM

Rated this recipe:

I love this.  I buy my tahini sauce.  Takes 2 minutes to make.