Mushroom Flatbread

Recipe adapted from MyPlate for Moms, How to Feed Yourself & Your Family Better, by Elizabeth M. Ward, M.S., R.D.

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Yield: 2 servings

Serving Size: 1 flatbread

Ingredients

• 6 ounces white button mushrooms
• 6 ounces cremini mushrooms
• freshly ground black pepper
• 4 ounces 93% lean ground beef
• 1 teaspoon olive oil
• 1 cup part-skim ricotta cheese
• 2 tablespoons grated Parmesan cheese
• 2 – 12 inch light whole wheat wraps
• 1 cup shredded Monterey Jack cheese

Directions

1. Preheat oven to 400˚F.

2. Chop mushrooms into ¼-inch pieces.

3. Heat a medium skillet over medium-high heat. Add meat and cook, breaking meat into very small bits.  Drain.  Season with freshly ground black pepper. Remove from pan and reserve.

4. Add olive oil to skillet. Add mushrooms and sauté for 3 to 5 minutes.  Drain. Add beef back to pan and combine with mushrooms.

5. In a small bowl, combine ricotta cheese and Parmesan cheese.  Spread the cheese mixture evenly on two 12-inch light whole wheat wraps.  Layer equal amounts of beef and mushroom mixture on top of the cheese mixture. Sprinkle with the Monterey Jack cheese.

6. Place the pizza directly on the oven rack.  Bake for 8-10 minutes or until crust is golden brown and cheese is melted.

Tips:

• ½ cup cottage cheese blended with 1 tablespoon of milk in blender or food processor is a suitable substitute for ricotta cheese.
• Use fresh herbs like oregano and basil instead of Parmesan cheese and also use reduced fat cheese for a lighter version with less cholesterol, fat and saturated fat.

Nutrition Facts: Calories: 628; Total Fat: 37g; Saturated Fat: 20g; Cholesterol: 132 mg; Sodium: 937 mg; Carbohydrate: 29g; Dietary Fiber: 11g; Protein: 55g.

Foodservice portion

Tags: Dinner, Elizabeth Ward, flatbread, Italian, kid-friendly, Lunch, MyPlate for Moms, Pizza