Eat to Live: Portobello Red Pepper Pita

Ingredients

• 4 large portobello mushrooms, stems removed (or 8 to 10 ounces of white or crimini mushrooms, sliced)
• 1/2 large red onion, thinly sliced
• 2 whole wheat pitas
• 2 cups arugula
• 1 medium red pepper from a jar, cut into 1/2 inch slices (or you can slice up a fresh red pepper and roast it with the other veggies)
• 4 tbsp. prepared Tahini Date sauce

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