Looking for a low-carb pizza that's packed with flavor? This Chicken Artichoke Portobello Pizza swaps out traditional dough for a hearty portobello mushroom cap, loaded with a creamy, savory chicken and artichoke topping.
The inspiration for this recipe comes from classic spinach artichoke dip, one of my favorite recipes on my website. If you love dishes like Buffalo Chicken Stuffed Mushrooms, you'll appreciate this easy and delicious take on pizza night.
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Why You'll Love Chicken Artichoke Portobello Pizza
Low Carb & Keto-Friendly - A satisfying way to enjoy pizza without the carbs.
Quick & Easy - Ready in under 30 minutes, perfect for weeknights.
Rich & Creamy Flavor - The chicken and artichoke filling is packed with cheesy goodness.
Ingredients
Creamy and savory, the chicken filling for these mushroom pizzas is made with cream cheese, butter, and heavy cream! I like to use either leftover homemade rotisserie chicken or will buy pre-cooked chicken and artichoke hearts from the store.
You couldn't get more basic and still be super flavorful! For a full list of ingredients, check out the recipe card at the bottom of this post.
How to Make Chicken Artichoke Portobello Pizza
Prepare mushroom cap
Remove stems and gills from mushroom cap and wipe mushroom with a damp paper towel to remove any dirt.
Make chicken filling
In a large bowl, mix together cream cheese, butter, heavy cream, chicken, artichokes, and chives.
Fill and grill
Fill prepared mushroom caps with chicken filling and top with mozzarella cheese. Grill or bake in oven.
See recipe card below for complete instructions.
Substitutions
Mushroom Base Alternative - Try halved bell peppers or zucchini boats for a different low-carb option.
Dairy-Free Version - Use a dairy-free cream cheese and and dairy free mozzarella.
Protein Swap - Use shredded turkey or cooked shrimp in place of chicken.
Variations
Spinach & Feta - Add chopped spinach and crumbled feta for a Mediterranean twist.
Buffalo Chicken - Toss the chicken in buffalo sauce and top with blue cheese crumbles.
Pesto Chicken - Swap out the creamy filling for a basil pesto and mozzarella combo.
Italian Sausage - Replace the chicken with crumbled Italian sausage for a heartier version.
Top Tips for Preparing This Recipe
Drain Artichokes Well - Excess moisture can make the filling too runny.
Choose Large Mushrooms - Look for firm portobello caps with deep gills for the best texture.
How to Store and Reheat Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven for 10 minutes or until warmed through. Avoid microwaving, as it can make the mushrooms soggy.
Serving Suggestions
- Serve alongside roasted radishes for complete low carb hearty meal.
- Enjoy with a side of cauliflower rice for an extra low-carb option.
Related Recipes
When you make this Chicken Artichoke Portobello Pizza recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Chicken Artichoke Portobello Pizza
Equipment
- Stoneware baking dish
- mixing bowl
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Ingredients
For the filling:
- 3 ounces roasted chicken , diced
- 1 cup Mozzarella Cheese , divided
- 4 ounces cream cheese , softened
- 2 tablespoon butter , softened
- 2 tablespoon fresh chives , chopped
- 1 teaspoon fresh rosemary
- 2 cloves garlic , minced
- ½ cup marinated artichoke hearts , chopped (plus more for topping)
- Sweety peppers for topping (optional)
For the Mushroom Pizza Base:
- 4 large portobello mushroom caps , cleaned with stems and gills removed
- avocado oil
Instructions
- Preheat the grill on high heat with pizza stone lightly coated with avocado oil.
- Cream together cream cheese, butter, chives, rosemary, and garlic. Add the Asiago cheese and ½ cup of mozzarella cheese. Stir in chicken and artichoke hearts.
- Wipe mushroom caps clean with a damp paper towel and remove stems. Scrape out gills with a spoon.
- Divide filling evenly between mushroom caps. Top mushroom caps with remaining 1-ounce mozzarella cheese, diced artichoke hearts, and sweety peppers.
- 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.
- Cool at least 10 minutes prior to serving - mushrooms will be very hot!
Esme says
This was a truly delicious and easy dinner! I didn't have chicken, so I used shrimp instead, which I quickly sauteed before adding to the mushroom caps.
Since I no longer have a grill, I really appreciated your baking instructions.
The meatiness of the portobello is perfect for this filling. What a great combination of flavors. Thanks so much for your wonderful palate and great recipes!