I love portobello mushrooms, so I am always looking for new ways to cook with them. These "pizzas" are delicious and healthy. In fact, my family told me I could make these again any time.
4 medium portobello mushrooms, 4 to 5 inches in diameter
1/2 tsp canola oil
8 oz lean ground turkey
3/4 cup marinara sauce
1/2 tsp dried oregano
1/4 - 1/2 tsp red pepper flakes (my addition)
1/2 cup shredded part-skim mozzarella cheese
4 slices green bell pepper, cut into 1/4 inch rings (I prefer red bell pepper)
Preheat grill to 350. Set out 4 (12 x 12 inch) pieces of aluminum foil. Remove the mushroom stems by gently snapping them off. With a tablespoon, gently scrape the gills from the underside of the mushrooms. Spray the tops of the mushroom caps with cooking spray, and place each cap, sprayed-side down, on a piece of foil.
Heat the oil in a large nonstick skillet over medium-high heat. Crumble the turkey in the pan and cook, stirring often, until starting to brown, about 5-7 minutes. Stir in the marinara sauce, oregano and red pepper flakes (if using) and cook for 3-5 minutes. Remove from heat.
Spread 1/4 of the meat mixture on each mushroom cap, top each with 2 tablespoons of mozzarella cheese and a bell pepper ring. Loosely wrap the foil around the mushroom caps and grill for 10 minutes, or until the mushroom is cooked.
Source: Eat What You Love Everyday - Marlene Koch