Steak & Mushroom Pizzettes - Clean Eating Magazine

Steak & Mushroom Pizzettes

Queen Catherine de' Medici introduced artichokes to France. When you introduce artichokes to your leftover steak and combine them with wild mushrooms, it's easy to create elegant pizzettes.
Steak Wild Mushroom Pizzettes
  • 8Servings


  • Olive oil cooking spray
  • 2 cups wild mushrooms (shiitake, cremini, oyster, Portobello, chanterelle or combination), sliced
  • 2 cups cooked steak, diced
  • 1/4 cup fresh basil, chopped
  • 1 12-oz jar marinated artichoke hearts, undrained (or 2 6-oz jars)
  • 8 whole-grain flour tortillas (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


  1. Preheat oven to 375°F. Coat 2 large baking sheets with cooking spray.
  2. In a large bowl, combine mushrooms, steak and basil.
  3. 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.
  4. 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.
  5. Bake 10 to 12 minutes, until tortillas are golden brown and mushrooms soften slightly.

Nutrition Information

  • Serving Size: 1 pizzette
  • Calories: 340
  • Carbohydrate Content: 33 g
  • Cholesterol Content: 35 mg
  • Fat Content: 12 g
  • Fiber Content: 3 g
  • Protein Content: 23 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 430 mg
  • Sugar Content: 3 g