Turkey Portobello Pizza Recipes

Steps:

• In a Dutch oven coated with cooking spray, heat oil over medium heat. Add turkey, mushrooms, onions, carrots and garlic; cook 10-12 minutes or until turkey is no longer pink and vegetables are tender., Stir in broth, wine, water, tomato paste, herbs, seasonings and sugar; bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until thickened, stirring occasionally., Cook penne according to package directions; drain. Serve with sauce. Sprinkle with cheese.

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.

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.

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.

Steps:

• 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.

Steps:

• In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When cycle is complete, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes. , Roll dough into a 14-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray; build up edges slightly. , Spread barbecue sauce over crust. Layer with half of the turkey, corn, onion, green pepper, garlic and cheese. Repeat layers. Bake at 400° for 25-30 minutes or until the crust is golden brown.