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.
These cheesy bites over whole-wheat pita rounds make for a light and fresh summer meal or appetizer. Choose large, uniformly sized mushrooms to ensure you can pack an equal amount of the cheesy filling into each. Secure with sandwich picks, if you like, and serve with a green salad.