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    Steak & Wild Mushroom Pizzette


    Source of Recipe


    Magazine


    List of Ingredients


    • Olive Oil Cooking Spray
    • 2 cups wild mushrooms
    • 2 cups steak (already cooked)
    • 1/4 cup fresh basil, chopped
    • 1 - 12oz jar marinated artichoke hearts, undrained
    • 8 whole grain flour tortillas (6-8 inches diameter)
    • 8 oz lowfat herbed soft cheese (Boursin, Aloette or herbed goat cheese)
    • 4 tbsp Parmesan cheese


    Instructions


    1. Preheat oven to 375 degrees. Coat 2 large baking sheets with cooking spray.
    2. In large bowl combine mushrooms, steak & basil.
    3. Drain artichokes, reserving 4 tbsp of marinade from jar. Chop artichoke hearts into 1 inch pieces and add to mushroom/steak mixture with reserved 4 tbsp artichoke marinade. Toss to combine and set aside.
    4. Place tortillas on baking sheet. Spread soft cheese over each in a thin layer, to within 1/8" of the edge. Top with equal portings of mixture. Sprinkle with Parmesan cheese.

    5. Bake 5-10 minutes until tortillas are golden brown and mushrooms soften.
 

 

 

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