“Steakhouse” Veggie Melts

Something Extra:
The Healthy Issue 2013

Recipe Theme

Looking to eat healthier? Check out our collection of recipes from the Spring issue of Something Extra!


“Steakhouse” Veggie Melts

"Steakhouse" Veggie Melts
4 medium-large portabella mushrooms stems removed and sliced 3/4- inch thick
4 (1/4-inch thick) red onion sliced
Olive oil cooking spray
1 (21-oz.) box Kinnikinnick Gluten Free Personal Size Pizza Crusts
4 slices Applegate Naturals Sharp Cheddar Cheese
1 cup Mezzetta Deli Sliced Roasted Bell Pepper Strips patted dry
1/2 cup plain, fat-free Greek yogurt
2 tsp. McCormick Grill Mates Montreal Steak Seasoning
1/2 tsp. sugar

Prep: 15 minutes Cook: 20 minutes Serves: 4

1. Spray mushrooms and onions with cooking spray and grill over medium heat for 5 minutes on each side or until softened and nicely browned.
2. Cut each pizza crust and cheese slice in half on the diagonal to form triangles. Place cheese on crusts and grill until cheese is melted and crusts are lightly toasted.
3. Stir together all steakhouse spread ingredients in a small bowl. Place cooked mushrooms, onions and pepper strips on half the crusts. Spread equal amounts of steakhouse spread on remaining half and close sandwiches. 

Nutritional Information:
Nutrition per serving: Calories: 530, Protein: 15g, Total Fat: 18g (Saturated Fat: 6g, Trans Fat: 0g), Carbohydrates: 75g, Fiber: 10g, Sugar: 11g, Cholesterol: 60mg, Sodium: 780mg, 13 points


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