Portobello Mushroom Pizzas with Chicken
If you’re craving pizza but don’t want all the carbs, then you must try these Portobello Mushroom Pizzas with Chicken. This entire recipe comes together in under 40 minutes and tastes amazing! Plus, the creamy ground chicken adds loads of healthy protein to this meal.
The chicken is browned in a pan with sweet onions and seasoning. Tossed in a simple and creamy pizza style sauce, it’s honestly hard not to eat the chicken straight from the pan. However, we aren’t stopping there. Next, you load the creamy pizza chicken mixture into cleaned portobello mushroom caps. Top with shredded mozzarella, sliced pepperoni and bake. Once these stuffed mushrooms come out of the oven, they are hot, cheesy, and INCREDIBLE. Let me know if you give this dish a try!
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How to Clean Portobello Mushrooms
When selecting the mushrooms be sure to grab ones that have a medium to large cap and well-defined sides. Some of the mushrooms can be flatter in shape making it harder for them to hold the chicken.
Use a paper towel to gently brush off any excess dirt. DO NOT wash the mushrooms. Mushrooms are sponge-like and will soak up the water making your dish soggy. Once you’ve dusted off the dirt, remove the stem and scrape out the gills. I used a spoon to scrape out the gills. Be gentle so you do not break the cap.
Ingredients Needed for Portobello Mushroom Pizzas with Chicken
Avocado Oil – You’ll need one tablespoon of avocado oil to sauté the onions and brown the chicken. I like using avocado oil because it has a high smoke point and doesn’t impart any flavor on the chicken like olive oil does.
Onions – You’ll need about ½ cup of diced sweet onion for this recipe. Brown the onion in the pan before adding the ground chicken and seasonings.
Chicken – You’ll need about one pound of ground chicken for this recipe. I like to use Smart Chicken brand.
Seasoning – You’ll need garlic powder, salt and black pepper to season this dish. Option to add a pinch of red pepper flakes if you like a little spice.
Chicken Broth – This recipe calls for chicken broth to deglaze the pan. Be sure to scrape up any crispy pieces from the bottom of the pan.
Portobello Mushrooms – You’ll need four medium-large sized portobello mushroom caps for this recipe. Use a paper towel to gently brush off any excess dirt. DO NOT wash the mushrooms. Mushrooms are sponge-like and will soak up the water making your dish soggy. Once you’ve dusted off the dirt, remove the stem and scrape out the gills. I used a spoon to scrape out the gills. Be gentle so you do not break the cap.
Cheese – You’ll need shredded mozzarella cheese and whipped cream cheese for this recipe. The whipped cream cheese adds a layer of flavor and creaminess to the ground chicken that’s hard to beat.
Sauce – You’ll need marinara sauce for this recipe. I used Delallo Food’s marinara, but you can use whatever you enjoy most.
Toppings – I used sliced pepperoni, but you can add whatever toppings you enjoy most.
Garnish – Top this dish with a pinch of Italian parsley, cracked black pepper, and a pinch of grated parmesan cheese.
How to Make Portobello Mushroom Pizzas with Chicken
Prepare the Mushroom Caps
Preheat the oven to 400 degrees. Gently spray a baking tray with cooking spray and set it aside.
Use a paper towel to gently brush off any excess dirt. DO NOT wash the mushroom caps. Mushrooms are sponge-like and will soak up the water making your dish soggy. Once you’ve dusted off the dirt, remove the stem and scrape out the gills. I used a spoon to scrape out the gills. Be gentle so you do not break the cap. Set the cleaned mushroom caps aside.
Make the Chicken Mixture
Heat avocado oil in a sauté pan over medium high heat. Next, add the diced sweet onion. Sauté until the onions are soft and lightly browned. Next, add the ground chicken, garlic powder, salt and black pepper. Brown the chicken in a pan making sure to break it up into small pieces. Then, you’ll deglaze the pan with chicken broth. Be sure to scrape any crispy bits up from the bottom of the pan. Add the marinara sauce and stir well. Then, reduce the heat and add the cream cheese. Stir until well combined.
Fill the Mushroom Caps
Add the mushroom caps to the prepared baking tray. Divide the chicken mixture evenly among the mushroom caps. Top with shredded mozzarella and pepperoni. Bake in the oven for 15 minutes.
Remove from the oven top with freshly chopped Italian parsley, a few turns of cracked black pepper, and a pinch of grated parmesan cheese. Serve hot and enjoy.
BEST ENJOYED IMMEDIATELY. Once you bake the mushrooms you want to enjoy them right away. Otherwise, they will continue to soften as they rest. Resulting in a less appetizing meal. You can prep theses stuffed mushroom in advance but once you bake them, you need to eat them.
Storage
If you have any stuffed mushrooms leftover, store them in an airtight container in the refrigerator for three to four days. Reheat leftovers in the microwave until warmed through.
Looking for more healthy, low carb recipes?
Portobello Mushroom Pizzas with Chicken
Ingredients
- 1 lb. ground chicken , Smart Chicken brand is my favorite
- 1 tablespoon avocado oil
- ½ cup sweet onion, diced
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ cup chicken broth, deglaze the pan
- ½ cup marinara sauce , Delallo Foods brand is my favorite
- ¼ cup whipped cream cheese
- 4 portobello mushroom caps , clean according to the steps above
- ½ cup shredded mozzarella cheese, divided among the four mushroom caps
- 12 slices pepperoni
Optional Garnishes
- 1 tablespoon grated parmesan, divided among the caps
- 1 tablespoon Italian parsley, chopped small, divided among the caps
- few turns cracked black pepper
Equipment
- 1 baking tray
- 1 saute pan
Instructions
How to Make Portobello Mushroom Pizzas with Chicken
Prepare the Mushroom Caps
- Preheat the oven to 400 degrees. Gently spray a baking tray with cooking spray and set it aside.
- Use a paper towel to gently brush off any excess dirt. DO NOT wash the mushroom caps. Mushrooms are sponge-like and will soak up the water making your dish soggy. Once you’ve dusted off the dirt, remove the stem and scrape out the gills. I used a spoon to scrape out the gills. Be gentle so you do not break the cap. Set the cleaned mushroom caps aside.
Make the Chicken Mixture
- Heat avocado oil in a sauté pan over medium high heat. Next, add the diced sweet onion. Sauté until the onions are soft and lightly browned. Next, add the ground chicken, garlic powder, salt and black pepper. Brown the chicken in a pan making sure to break it up into small pieces. Then, you’ll deglaze the pan with chicken broth. Be sure to scrape any crispy bits up from the bottom of the pan. Add the marinara sauce and stir well. Then, reduce the heat and add the whipped cream cheese. Stir until well combined.
Fill the Mushroom Caps
- Add the mushroom caps to the prepared baking tray.
- Divide the chicken mixture evenly among the four mushroom caps. Top with shredded mozzarella and pepperoni. Bake in the oven for 15 minutes.
- Remove from the oven top with freshly chopped Italian parsley, a few turns of cracked black pepper, and a pinch of grated parmesan cheese. Serve hot and enjoy.
3 Comments on “Portobello Mushroom Pizzas with Chicken”
Perfect!
So good! I didn’t have cream cheese so I used 1/2 goat cheese and 1/2 cottage.
These are SO good!!! I used ground Turkey because it’s what I had on hand. Added a sprinkle of oregano and crushed red pepper to give it some kick. The recipe is the perfect way to satisfy a pizza craving but with no guilt! This will be a regular in my menu rotation!