Chicken Artichoke Portobello Pizza

4.94 from 44 votes

Chicken Artichoke Portobello Pizza

A low-carb pizza alternative using a hearty portobello mushroom cap as the base, topped with a creamy, cheesy chicken and artichoke filling. Can be made on the grill or roasted in the oven.

Course Keto Main Dish

Cuisine American

Keyword Grilled Chicken Artichoke Portobello Pizza

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 318kcal

Author Shelby Law Ruttan

Equipment

Stoneware baking dish
cutting board
Sharp knife
mixing bowl
Mixing spoon

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!

Notes

To roast in the oven, preheat oven to 400 degrees F. Place tray of chicken artichoke mushroom pizzas on stone baking pan and bake in oven for 15-20 minutes, until mushrooms have released their water.

Nutrition