Mushroom Flatbread

  • Yield: 2 servings


6ounces white button mushrooms
6ounces cremini mushrooms
Freshly ground black pepper
4ounces 93% lean ground beef
1teaspoon olive oil
1cup part-skim ricotta cheese
1/2teaspoon dried oregano
1/2teaspoon dried basil
2 (12-inch) light whole wheat wraps
1cup shredded reduced-fat Monterey Jack cheese


  1. Preheat oven to 400F.
  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, oregano, and basil.  Spread the cheese mixture on two 12-inch light whole wheat wraps, dividing evenly.  Layer equal amounts of the beef and mushroom mixture on top of the cheese mixture. Sprinkle with the grated cheese.
  6. Place the pizza directly on the oven rack.  Bake for 8-10 minutes or until crust isgolden brown and cheese is melted.

Tips: As a substitute for ricotta cheese, blend ½ cup cottage cheese with 1 tablespoon of milk in blender or food processor. 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.

Recipe adapted from MyPlate for Moms, How to Feed Yourself & Your Family Better, by Elizabeth M. Ward, M.S., R.D., courtesy of the Mushroom Council’s Mushroom Channel

Nutritional Info *per serving

  • Calories 499
  • Fat 22g
  • Saturated Fat 11g
  • Cholesterol 88mg
  • Sodium 923mg
  • Carbohydrate 29g
  • Fiber 11g
  • Protein 56g