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Steak & Wild Mushroom Pizzettes
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: CE Online
| 2 cups | wild mushrooms, (shiitake, cremini, oyster, Portobello, chanterelle or combination), sliced |
| 2 cups | cooked steak, diced (reserved from Grilled Flank Steak with Tomato-Jicama Relish recipe; about 12 oz) |
| 1/4 cup | fresh basil , chopped |
| 1 12-oz jar | marinated artichoke hearts, undrained (or 2 6-oz jars) |
| 8 | tortillas, whole-grain flour (soft taco size; 6- to 8-inch diameter each) |
| 8 oz | low-fat herbed soft cheese, (such as Boursin, Aloette or herbed goat cheese) |
| 4 tbsp | low-fat Parmesan cheese, shaved or shredded |
INSTRUCTIONS:
Preheat oven to 375ºF. Coat 2 large baking sheets with cooking spray.
In a large bowl, combine mushrooms, steak and basil.
Drain artichoke hearts, reserving 4 tbsp of marinade from jar. Chop artichoke hearts into 1-inch pieces and add to mushroom-steak mixture with reserved 4 tbsp marinade. Toss to combine and set aside.
Place tortillas on baking sheets. Spread soft cheese over each in a thin layer, to within 1-8-inch of the edges. Top each with equal portions of mushroom-steak mixture, then sprinkle with Parmesan cheese.
Bake 10 to 12 minutes, until tortillas are golden brown and mushrooms soften slightly.
Nutrients per pizzette: Calories: 340, Total Fat: 12 g, Sat. Fat: 5 g, Carbs: 33 g
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