Turkey Portobello Pizza Recipe 475

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PORTOBELLO PIZZAS



Portobello Pizzas image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 16m

Yield 24 pieces

Number Of Ingredients 8

6 large portobello mushroom tops, stems removed and gills scraped
Extra-virgin olive oil, for liberal drizzling plus 1 tablespoon
Salt and freshly ground black pepper
1 pound Italian sweet sausage
1/2 pint grape tomatoes
1/2 cup cream
1/2 cup basil leaves, shredded or torn
1/2 cup shredded Parmigiano

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



Portobello Pizzas image

Make and share this Portobello Pizzas recipe from Food.com.

Provided by Food.com

Categories     Vegetable

Time 20m

Yield 4 pizzas

Number Of Ingredients 9

4 large portabella mushrooms, cleaned, gills removed
1/2 cup pizza sauce
1 teaspoon italian seasoning
1 3/4 cups mozzarella cheese, shredded
40 mini pepperoni
4 large basil leaves, torn
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper

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.

Nutrition Facts : Calories 343, Fat 27.2, SaturatedFat 10.6, Cholesterol 60.7, Sodium 1285.4, Carbohydrate 7.5, Fiber 1.9, Sugar 3.2, Protein 18

PORTOBELLO PIZZAS



Portobello Pizzas image

Portobello mushroom caps are the creative "crust" in this upscale spin on pizza. I also cut the caps into wedges and serve them as an appetizer.-Lisa Scheevel, LeRoy, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

6 large portobello mushrooms (4 to 4-1/2 inches), stems removed
1 tablespoon olive oil
1 pound bulk Italian sausage
1 can (15 ounces) pizza sauce
1 medium green pepper, chopped
1 medium onion, chopped
1/2 cup chopped fresh mushrooms
1/4 cup grated Parmesan cheese
2 garlic cloves, minced
1 cup shredded part-skim mozzarella cheese
Thinly sliced fresh basil leaves, optional

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.

Nutrition Facts : Calories 274 calories, Fat 16g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 699mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 18g protein.

TURKEY PORTOBELLO PIZZA RECIPE - (4.7/5)



Turkey Portobello Pizza Recipe - (4.7/5) image

Provided by cushey27

Number Of Ingredients 2

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

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.

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