Turkey Portobello Pizza

Portobello mushroom caps make delicious pizza crusts. Topped with a slice of fresh mozzarella cheese and a zesty turkey pesto sauce, these cheese treats are sure to be a hit.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 871 Calories

Ingredients

• salt to taste
• 2 cloves garlic, minced
• 1 pound ground turkey
• 2 roma (plum) tomatoes, diced
• 1 small red onion, diced
• 3 tablespoons extra-virgin olive oil
• ¼ cup extra-virgin olive oil
• 2 ounces grated Parmesan cheese
• 4 large portobello mushroom caps, stems removed
• 1 (8 ounce) jar basil pesto
• 6 ounces fresh mozzarella cheese, sliced

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Lightly grease a baking sheet.

Step 3

Coat portobello mushrooms with about 1/4 cup olive oil on both sides; arrange mushrooms gill-side up on a baking sheet.

Step 4

Heat 3 tablespoons olive oil in a large skillet over high heat. Cook and stir onion and garlic in hot oil until onion begins to turn translucent, 3 to 5 minutes.

Step 5

Stir turkey into onion mixture and reduce heat to medium-high; season with salt. Continue cooking and stirring until turkey is no longer pink, 5 to 7 minutes.

Step 6

Drain turkey, reserving about 1 tablespoon grease in the skillet.

Step 7

Stir tomatoes and pesto sauce into the turkey; simmer, stirring occasionally, until the sauce is heated through, 5 to 7 minutes.

Step 8

Place a slice of mozzarella cheese in the center of each mushroom cap and sprinkle evenly with Parmesan cheese.

Step 9

Divide turkey pesto sauce evenly over the mushroom caps.

Step 10

Bake in the preheated oven until cheese has melted, 10 to 15 minutes.