You probably wouldn’t believe me if I told you this was ready in about 20 minutes. (But it was!) This is definitely going to become my new go-to meal when I’m in a hurry to get dinner (or lunch) on the table. This flavor-packed sandwich will satisfy any appetite and provide a decadent, guilt-free meal if you’re watching your calories.
Ingredients (serves 4)
2 large whole wheat pita pockets (cut in half)
2 large portobella mushrooms (cut into ¼ inch slices)
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
4 ounces baby arugula
1 teaspoon Bragg’s Amino Acids (or low-sodium soy sauce)
garlic powder
onion powder
6 ounces sun-dried tomatoes (try making this recipe for Home-made Sun-Dried Tomatoes, or buy pre-packaged but not packed in oil for a quick spread)
Directions
1. Place the sun-dried tomatoes in a food processor with about ¼ to ½ cup of water and blend into a thick paste. Add water in small amounts at a time, as needed, to blend properly. Set aside.
2. Place the mushrooms in a single layer in a large non-stick skillet with ¼ cup water and 1 teaspoon Bragg’s. Sprinkle a light dusting of garlic and onion powder over the mushrooms. Turn the heat on high until the water starts to boil, then reduce to medium and cover with a tight fitting lid. Let them “steam fry” for about 5 – 7 minutes until cooked. The mushroom will release moisture, but if it appear the mushrooms are sticking add a tablespoon or two of water. Turn the mushrooms over half-way through cooking. After most of the moisture has evaporated, turn off the heat and remove the mushrooms.
3. Place the peppers in the skillet and add 1 – 2 tablespoons of water and turn the heat to high. Add another light dusting of garlic and onion powder. Gently stir the peppers in the “sauce” to help deglaze the skillet. When the water starts to boil, reduce the heat to medium, cover and let cook 2 – 3 minutes. Then remove the cover and continue cooking another minute or two until the liquid evaporates and peppers are cooked to desire tenderness. Remove from heat.
4. To serve, spread a thin layer of the sun-dried tomato paste on both sides of the pita. Then stuff with arugula and arrange the mushrooms and peppers inside. Serve immediately.
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