turkey portobello pizza

Ingredients

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

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• lightly grease a baking sheet.
• coat portobello mushrooms with about 1/4 cup olive oil on both sides; arrange mushrooms gill-side up on a baking sheet.
• 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.
• 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.
• drain turkey, reserving about 1 tablespoon grease in the skillet.
• stir tomatoes and pesto sauce into the turkey; simmer, stirring occasionally, until the sauce is heated through, 5 to 7 minutes.
• place a slice of mozzarella cheese in the center of each mushroom cap and sprinkle evenly with parmesan cheese.
• divide turkey pesto sauce evenly over the mushroom caps.
• bake in the preheated oven until cheese has melted, 10 to 15 minutes.