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!
Shelby Law Ruttan says
This is my go to recipe for a high protein, low carb meal. While I used to make this on the grill, I no longer have one to use, so I have roasted them in the oven and have also used the air fryer. It makes a great lunch or dinner for hith protein, low carb eaters.
Elizabeth says
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!
Betsy @ Desserts Required says
I LOVE your pizza 'crust'. Actually, I think everything looks amazing including your fab wine pairing choice!
Liren | Kitchen Confidante says
What a delicious pairing for a cab!
Carolyn says
I love all these flavors, I love this recipe!
Traci says
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 🙂
Stephanie says
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.
Tara says
I love chicken artichoke, such a smart and yummy idea to use the mushroom as a base!!
Lisa | Garlic & Zest says
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".
Julia says
What a great idea using mushrooms as a pizza base! Love the flavor combo 🙂
Megan @ MegUnprocessed says
Mushroom pizzas are the best! I need to do this again soon!
Dan from Platter Talk says
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!
Ellen says
This looks amazing! So hearty and delicious! Perfect for company too.
Brian Jones says
I love stuffed mushrooms, in fact I had them last night... I'm looking forward to trying these next time around, lovely flavours.
Rhiannon says
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 🙂
Laura says
I love those mushrooms, and the toppings you use are a great combination. All these vegs, a perfect meal
Natalie says
I love the idea of using mushroom as pizza crust - so creative and saves a whole lot of calories!
Jill says
That first photo is stunning. These mushrooms sound and look so delicious!