Turkey Portobello Pizza

Turkey Portobello Pizza

Made  times
JK Henry 2

"This delicious mushroom pizza is easy and fun. You can substitute the turkey meat to make it vegetarian, too!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


45 m servings 871 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 871 kcal
  • 44%
  • Fat:
  • 71.3 g
  • 110%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 49.7 g
  • 99%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 1012 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lightly grease a baking sheet.
  3. Coat portobello mushrooms with about 1/4 cup olive oil on both sides; arrange mushrooms gill-side up on a baking sheet.
  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.
  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.
  6. Drain turkey, reserving about 1 tablespoon grease in the skillet.
  7. Stir tomatoes and pesto sauce into the turkey; simmer, stirring occasionally, until the sauce is heated through, 5 to 7 minutes.
  8. Place a slice of mozzarella cheese in the center of each mushroom cap and sprinkle evenly with Parmesan cheese.
  9. Divide turkey pesto sauce evenly over the mushroom caps.
  10. Bake in the preheated oven until cheese has melted, 10 to 15 minutes.


  • Cook's Note:
  • After removing the mushrooms from the oven, do not let them sit in their juices for more than a few minutes. If you do, the mushrooms will become soggy and lose their texture.



This recipe was delicious!!

This recipe is delicious and easy to make. I made a few changes and left out the pesto, added Italian seasoning to the meat and onion mixture before adding the fresh tomatoes. I cooked the mushr...

This is great without the meat as the author suggested. ! I scraped the gills and marinated the mushrooms a bit before grilling outside. It was a hit

From around the web