Mushroom-Sausage Flatbreads


Nutrition Facts Per Serving:
- Servings: 8 servings
- Calories 128
- Total Fat (g) 5
- Saturated Fat (g) 2
- Cholesterol (mg) 20
- Sodium (mg) 440
- Carbohydrate (g) 12
- Fiber (g) 6
- Protein (g) 12
- Vitamin A (DV%) 0
- Vitamin C (DV%) 8
- Calcium (DV%) 9
- Iron (DV%) 5
- Starch (d.e.) .5
- Vegetables (d.e.) .5
- Lean Meat (d.e.) 1.5
Diabetic Exchanges
| 6 | ounces uncooked turkey Italian sausage links, with casings removed |
| 2 | cup sliced fresh mushrooms |
| 2 | medium tomatoes |
| 1/2 | of a 16-ounce package frozen (yellow, green, and red) peppers and onion stir-fry vegetables (2 cups) |
| 3 | cloves garlic, minced |
| 4 | multigrain low-fat wraps |
| 3/4 | cup shredded reduced-fat mozzarella cheese (3 ounces) |
| 2 | tablespoons shredded Parmesan cheese (1 ounce) |
1. Preheat oven to 425°F. In a large skillet, cook sausage and mushrooms over medium heat until sausage is browned and mushrooms are tender, stirring to break up sausage as it cooks. Drain mixture in a colander; set aside.
2. Meanwhile, chop one of the tomatoes; thinly slice the other tomato. In the same large skillet, cook chopped tomato, stir-fry vegetables, and garlic over medium heat until boiling, stirring occasionally. Reduce heat. Simmer, uncovered, about 5 minutes or until most of the liquid is evaporated and vegetables are very tender, stirring occasionally.
3. Place wraps on a very large baking sheet. Bake for 5 minutes. Spread vegetable mixture over hot wraps. Top with sausage mixture. Top with sliced tomatoes. Sprinkle with mozzarella and Parmesan cheeses. Bake for 8 to 10 minutes more or until cheese is melted and just starting to brown.
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