Grilled Chicken Artichoke Portobello Pizza
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.
Servings 4
Calories 274kcal
Ingredients
For the filling:
- 3 oz roasted chicken diced
- 1 cup Mozzarella Cheese divided
- 4 oz 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 clean 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
Net Carbs = 4
Nutrition
Serving: 1mushroom cap | Calories: 274kcal | Carbohydrates: 7g | Protein: 10g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Cholesterol: 60mg | Sodium: 326mg | Fiber: 3g | Sugar: 3g