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.
Servings: 4 stuffed mushrooms
Calories: 350kcal
Equipment
- 1 baking tray
- 1 saute pan
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
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.
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.
Video
Nutrition
Serving: 1stuffed mushroom with cheese and pepperoni | Calories: 350kcal | Carbohydrates: 8g | Protein: 27g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 129mg | Sodium: 795mg | Potassium: 1067mg | Fiber: 2g | Sugar: 5g | Vitamin A: 419IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 2mg