Turkey Portobello Pizza Recipe 475 Food

PERSONAL PORTOBELLO PIZZA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the mushroom on a baking sheet, and bake for 5 minutes in the preheated oven. Remove from the oven, and spread spaghetti sauce in the cup of the cap. Top with cheese, olives, pepperoni and garlic.
• Bake for an additional 20 minutes, or until cheese is melted and golden.

TURKEY PORTOBELLO PIZZA RECIPE - (4.7/5)

Steps:

• Directions 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.

PORTOBELLO PIZZA

Steps:

• Preheat the oven to 450 degrees F.
• Ladle a hearty portion of tomato sauce (2/3 cup) and spread evenly onto the flatbread.
• Add a layer of grated mozzarella cheese and add 2 tablespoons parmesan cheese.
• Layer big meaty Portobello mushroom slices in a sun-burst design. Complete by drizzling a generous amount of pesto on top. Sprinkle with dried oregano, salt and pepper, to taste. Place in the oven and bake until cheese is melted and lightly browned and the crust is crispy.
• Serve with a smooth red wine such as Frey Vineyards Organic Sangiovese.

PORTOBELLO PIZZAS

Steps:

• Preheat broiler.
• Dress the mushroom caps with liberal drizzle of extra-virgin olive oil and season with salt and pepper. Broil the portobello mushrooms 5 minutes on each side until tender.
• While caps are broiling heat 1 tablespoon extra-virgin olive oil in a skillet over medium high heat, add sausage and brown and crumble the meat, then add tomatoes to skillet and cook another few minutes until they burst. Add cream to skillet and reduce 2 to 3 minutes more. Remove the sausage from heat and fold in basil. Fill mushroom caps and top with cheese, place under broiler to brown 2 to 3 minutes then quarter caps and serve.

PORTOBELLO PIZZAS

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
• Brush inside and outside of mushrooms with olive oil. Season with salt and pepper and place on prepared sheet tray with the tops down.
• Build the pizzas by laying tomato sauce, italian seasoning, cheese and pepperoni.
• Bake for 10-12 minutes until cheese has melted and the mushroom is tender. Top with basil and serve.

PORTOBELLO PIZZAS

Steps:

• Place mushrooms, stem side down, on a greased baking sheet; drizzle with oil. Bake at 350° for 20-25 minutes or until tender, turning once., Meanwhile, cook sausage over medium heat until no longer pink; drain. Stir in the pizza sauce, pepper, onion, mushrooms, Parmesan cheese and garlic. Divide among mushrooms; sprinkle with mozzarella cheese. Broil 2-3 in. from the heat for 1-2 minutes or until cheese is melted. Sprinkle with basil if desired.

TURKEY ALFREDO PIZZA

Steps:

• Place the crust on a baking sheet; rub with cut sides of garlic. Discard garlic. Spread 1/2 cup Alfredo sauce over crust. , In a small bowl, combine the spinach, lemon juice, salt and pepper; spoon evenly over sauce. Top with turkey; drizzle with remaining Alfredo sauce. Sprinkle with Parmesan cheese and pepper flakes. , Bake at 425° until ingredients are heated through and cheese is melted, 11-13 minutes.

PIZZA STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 425 degrees.
• If mushrooms have stems, slice them off close to the caps.
• Brush caps with olive oil and place stem side up on a baking sheet.
• Sprinkle each with salt and pepper to taste.
• Spread each mushroom cap with 3 tablespoons spaghetti sauce and top each with 3 tablespoons of Mozzarella cheese.
• Scatter pepperoni pieces evenly over the Mozzarella and sprinkle with Parmesan cheese and oregano.
• Bake for 10 to 12 minutes or until mushrooms are hot and cheese is lightly browned.
• Place stuffed Portobellos on toasted French bread slices and serve immediately.
• Note- You may also brown about 1/4 lb of Italian sausage to add to your pizzas if you'd like, or substitute whatever toppings are your favorites!

PORTOBELLO PIZZA

Steps:

• Combine oil and garlic in a small bowl and rub the mushroom caps on all sides with the mixture.
• Place caps, top side down, in a circle on an oiled baking sheet.
• Season with salt and pepper.
• Arrange the cheese, basil, and tomato slices alternately in a circle on top of the mushrooms.
• Sprinkle with oregano, if using.
• Bake at 450 until the cheese melts, about 3 minutes.