Change text size
Rate and Comment
Print
ShareMushroom-Sausage Flatbreads
Nutrition Facts Per Serving:
- Servings Per Recipe: 8
- Calories: 128
- Protein(gm): 12
- Carbohydrate(gm): 12
- Fat, total(gm): 5
- Cholesterol(mg): 20
- Saturated fat(gm): 2
- Dietary Fiber, total(gm): 6
- Vitamin A(IU): 340
- Vitamin C(mg): 5
- Sodium(mg): 440
- Calcium(DV %): 91
- Iron(DV %): 1
- Vegetables(d.e): 1
- Starch(d.e): 1
- Lean Meat(d.e): 2
Diabetic Exchanges
- 6 ounces uncooked turkey Italian sausage links, with casings removed
- 2 cups sliced fresh mushrooms
- 2 medium tomatoes
- 1/2 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 degrees 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.
Add your rating
Your Rating:
Please confirm your comment by answering the question below and clicking "Submit Comment."
