This recipe for Grilled Chicken Artichoke Mushroom Pizza was created in partnership with CK Mondavi and Family. All opinions are my own.

Grilled Chicken Artichoke Mushroom Pizza is a great way to cut the carbs and still enjoy “pizza!” Full of good for you fats, protein and flavor, you won’t even miss the pizza crust. Portobello mushroom caps make the perfect vessel for a pizza and cooking it on your pizza stone on the grill makes it super easy and quick!

This quick and easy filling is made with cooked chicken, marinated artichokes, a blend of cheese and spices!

Grilled Chicken Artichoke Portobello Pizza on stoneware pan

Grilling these Chicken Artichoke Portobello Pizzas!

Cooking this summer has been a real challenge for me. Since we are in the midst of a complete kitchen renovation and I literally have NO kitchen, the grill has become my very best friend! You realize just how much you can actually do with a grill when you have no choice but to use it!

When I found out that CK Mondavi and Family wanted their ambassadors to make grilled pizzas this month I had several different emotions floating around. I love pizza but really, the only thing I make for myself to eat anymore is Keto.

Keeping this recipe low carb with mushrooms

I didn’t want to mess with a keto crust on the grill. for several reasons, number one being I have no sink to wash dishes in! Grilling a crust was going to be time-consuming and I couldn’t guarantee there would be no failure.  No time for that!

two large portobellos with a glass of red wine in the background

I went with the next best thing. A large portobello mushroom cap. It’s not always easy to find them in the stores here, but I had seen them recently so I made sure to grab a few packages the next time I was out shopping.

Filling in a glass bowl before combining

Pairing wine with Grilled Chicken Artichoke Mushroom Pizzas

When thinking about pairing wine with these mushrooms, I decided to go with CK Mondavi and Family’s Cabernet Sauvignon. This rich and velvety blend was a perfect match with these meaty, earthy and cheesy portobello mushroom pizzas!

bottle of ck mondavi cabernet sauvignon

I thought the combination of marinated artichokes, cheese, and those tasty little sweety peppers would be the perfect topping and I wasn’t wrong! You could also use diced cherry tomatoes if you don’t like peppers.

However, that said, these mushrooms are only 6 net carbs per serving and one serving is two mushroom caps!  You will definitely not leave the table unsatisfied with this recipe and you will feel good that you haven’t carb-loaded also!

pinnable image for grilled chicken artichoke mushroom pizza

About CK Mondavi Wines

As most of my readers are aware, I am a long time fan of CK Mondavi and Family Wines. When I go to the stores, I always look for their bottles. It is my first pick, affordable and tasty, you cannot go wrong. Watch the video below to learn more about CK Mondavi and Family! You also can find CK Mondavi in your area using this store locator!

Meet the CK Mondavi and Family Winemaker from CK Mondavi and Family on Vimeo.

I highly recommend you print out the recipe below or pin it to save for later and try this out paired with some Cabernet Sauvignon. Take a photo and enter your perfect pairing to CK Mondavi and Family’s Pair & Post for a chance at a prize! Details on their Pair & Post page! OR if you have your own perfect pairing, go ahead and post that also!

Follow CK Mondavi and Family on their social media channels!

Facebook | Twitter | Pinterest | Instagram | Vimeo

More perfect parings to try!

*If you made these Grilled Chicken Artichoke Pizzas, please give them a star rating*

Grilled Chicken Artichoke Portobello Pizza on stoneware pan
Yield: 4 servings

Grilled Chicken Artichoke Portobello Pizza

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Grilled Chicken Artichoke Mushroom Pizza is a great way to cut the carbs and still enjoy “pizza!” Full of good for you fats, protein and flavor, you won’t even miss the pizza crust.

Ingredients

For the filling:

  • 3 oz roasted chicken, diced
  • 1 cup Mozzarella Cheese, divided
  • 4 oz cream cheese, softened
  • 2 tbsp butter, softened
  • 2 tbsp fresh chives, chopped
  • 1 tsp fresh rosemary
  • 2 cloves garlic, minced
  • 1/2 cup marinated artichoke hearts, chopped (plus more for topping)
  • Sweety peppers for topping (optional)

For the Mushroom Pizza Base:

  • 4-6 large portobello mushroom caps, clean with stems and gills removed
  • avocado oil

Instructions

  1. Preheat the grill on high heat with pizza stone lightly coated with avocado oil.
  2. Cream together cream cheese, butter, chives, rosemary, and garlic. Add the Asiago cheese and 1/2 cup of mozzarella cheese. Stir in chicken and artichoke hearts.
  3. Wipe mushroom caps clean with a damp paper towel and remove stems. Scrape out gills with a spoon.
  4. Divide filling evenly between mushroom caps. Top mushroom caps with remaining 1-ounce mozzarella cheese, diced artichoke hearts, and sweety peppers.
  5. Place mushrooms on a pizza stone on a hot grill (temp should remain around 450 degrees). Lower grill lid and grill for 15 minutes or until filling is bubbly and mushrooms have begun to release juices.
  6. Cool at least 10 minutes prior to serving - mushrooms will be very hot!


Notes

Net Carbs = 4


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Nutrition Information

Yield

4

Serving Size

2 mushrooms

Amount Per Serving Calories 274Total Fat 24gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 11gCholesterol 60mgSodium 326mgCarbohydrates 7gFiber 3gSugar 3gProtein 10g

Nutrition information provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

19 Comments

  1. Jill July 29, 2018 at 11:34 pm - Reply

    That first photo is stunning. These mushrooms sound and look so delicious!

  2. Natalie July 29, 2018 at 11:56 pm - Reply

    I love the idea of using mushroom as pizza crust – so creative and saves a whole lot of calories!

  3. Laura July 30, 2018 at 12:48 am - Reply

    I love those mushrooms, and the toppings you use are a great combination. All these vegs, a perfect meal

  4. Rhiannon July 30, 2018 at 1:07 am - Reply

    I love portebello mushrooms and artichokes! What a great idea – I am definitely going to try these as pizza bases. I can’t believe I never thought of this before 🙂

  5. Brian Jones July 30, 2018 at 1:32 am - Reply

    I love stuffed mushrooms, in fact I had them last night… I’m looking forward to trying these next time around, lovely flavours.

  6. Ellen July 30, 2018 at 7:12 am - Reply

    This looks amazing! So hearty and delicious! Perfect for company too.

  7. Dan from Platter Talk July 30, 2018 at 8:55 am - Reply

    This recipe is nothing short of sheer genius! All the fun (including using the grill), the flavors, and the taste of a delicious pizza with none of the guilt. Great job, Shelby!

  8. Megan @ MegUnprocessed August 1, 2018 at 2:50 am - Reply

    Mushroom pizzas are the best! I need to do this again soon!

  9. Julia August 2, 2018 at 10:01 am - Reply

    What a great idea using mushrooms as a pizza base! Love the flavor combo 🙂

  10. Lisa | Garlic & Zest August 2, 2018 at 10:53 am - Reply

    This is perfect for the low-carb eating plan we’re on. I love using mushrooms as the base for this cheesy chicken artichoke “pizza”.

  11. Tara August 2, 2018 at 10:53 am - Reply

    I love chicken artichoke, such a smart and yummy idea to use the mushroom as a base!!

  12. Stephanie August 2, 2018 at 11:33 am - Reply

    These mushrooms are definitely drool worthy. Love how easy they are to make and throw on the grill. Perfect tasty summer meal to have with a lovely glass of that wine.

  13. Traci August 2, 2018 at 2:07 pm - Reply

    Oh yay! I’ve been making grilled mushroom pizza for several years now and can’t wait to give your recipe a try! They’re so easy and delicious aren’t they? Just pinned! Glad to see you love them like I do 🙂

  14. Carolyn August 2, 2018 at 6:47 pm - Reply

    I love all these flavors, I love this recipe!

  15. Liren | Kitchen Confidante August 3, 2018 at 7:06 pm - Reply

    What a delicious pairing for a cab!

  16. Betsy @ Desserts Required August 15, 2018 at 10:26 am - Reply

    I LOVE your pizza ‘crust’. Actually, I think everything looks amazing including your fab wine pairing choice!

  17. Elizabeth March 27, 2019 at 10:42 am - Reply

    if using 4 portobello mushrooms for recipe which you say makes 4 servings, how can a serving be 2 mushrooms? The math doesn’t jibe. I need correct serving size for my eating plan. Thanks in advance for correcting!

  18. Anonymous October 5, 2019 at 3:55 pm - Reply

    5

  19. Miriah October 25, 2019 at 9:55 am - Reply

    5

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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