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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- 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
- 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.
- 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
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g