- 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
- 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.