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.
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Steak Wild Mushroom Pizzettes
  • 8Servings

Ingredients

  • 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

Preparation

  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