8 oz low-fat herbed soft cheese (such as Boursin, Aloette or herbed goat cheese)
4 tbsp low-fat Parmesan cheese, shaved or shredded
Preheat oven to 375°F. 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.
Flank steak is a relatively inexpensive lean cut that boasts a fantastic beefy flavor. It can be tougher than other steaks, which is why we pound it out thin before stuffing with the savory mushroom filling.