START COOKING
Creamy Spinach Artichoke Portobello Mushrooms 13
Print Recipe Pin Recipe

Creamy Chicken, Spinach & Artichoke Portobello Pizzas

A portobello mushroom cap makes a light and savory vehicle for the creamy chicken, spinach and artichoke sauce. Omit the cooked chicken and this is a perfect vegetarian entrée.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Keyword: Chef Taffiny Elrod, Savory Chicken Soup
Keto Chow Flavor: Savory Chicken Soup
Recipe Creator: Chef Taffiny Elrod
Serving: 4 servings
Calories: 268kcal
Author: Taffiny Elrod

Ingredients

  • 4 large portobello mushrooms cleaned & stems removed
  • salt and pepper to taste
  • olive oil
  • 2 tbsp unsalted butter
  • 2 cloves of garlic minced
  • 2 tsp Italian Seasoning
  • 8 oz baby spinach washed and dried
  • 1/2 cup canned or frozen artichoke hearts drained and chopped
  • 4 oz cooked chicken shredded or diced
  • 1/4 cup heavy cream
  • 1/3 cup unsweetened almond milk
  • 1 scoop Savory Chicken Soup Keto Chow
  • 1/4 cup + 4 tsp grated parmesan cheese divided
  • 2 tsp lemon juice
  • 1/4 tsp ground black pepper
  • 1/2 cup shredded mozzarella cheese

Instructions

  • Preheat the broiler and line a sheet pan with tin foil (parchment paper will burn and could catch fire under the broiler)
  • Season the mushrooms with salt and pepper, splash a little olive oil on the mushrooms
  • Place the mushrooms on the pan and broil until they begin to soften and release some juices, about ten minutes. Remove the mushrooms from the oven and set them aside while you make the sauce
  • Melt the butter in a large skillet, over medium heat when it’s beginning to bubble add the garlic and Italian seasoning
  • Cook the garlic until it is golden and fragrant
  • Add the spinach and cook, stirring until the spinach has all wilted and most of the water has cooked off.
  • Add the artichokes and chicken and heat through.
  • Mix the keto chow with the heavy cream, and milk stir it into the skillet
  • Stir until the mixture is heated through and everything is combined.
  • Stir in 1/4 cup parmesan cheese and lemon juice, taste the sauce and add salt and pepper if desired
  • Sprinkle one teaspoon of the reserved parmesan cheese on each mushroom and then top them with a quarter of the sauce – about a 1/2 cup each
  • Top each one with mozzarella cheese and return them to the broiler. Broil until the cheese is browned and they are heated through about ten more minutes.
  • Try serving them with a green salad for a delicious summer meal.
Nutrition Facts
Creamy Chicken, Spinach & Artichoke Portobello Pizzas
Serving Size
 
1 mushroom
Amount per Serving
Calories
268
% Daily Value*
Fat
 
16.4
g
25
%
Saturated Fat
 
9.9
g
62
%
Trans Fat
 
0.52
g
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
4.5
g
Cholesterol
 
64
mg
21
%
Sodium
 
1245.2
mg
54
%
Potassium
 
880.2
mg
25
%
Carbohydrates
 
12.2
g
4
%
Fiber
 
5.44
g
23
%
Sugar
 
1.37
g
2
%
Sugar Alcohol
 
0.06
g
Net Carbs
 
6.69
g
Protein
 
21.6
g
43
%
Vitamin A
 
5936.38
IU
119
%
Vitamin C
 
50.19
mg
61
%
Calcium
 
397.67
mg
40
%
Iron
 
2.96
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1mushroom | Calories: 268kcal | Carbohydrates: 12.2g | Protein: 21.6g | Fat: 16.4g | Saturated Fat: 9.9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4.5g | Trans Fat: 0.52g | Cholesterol: 64mg | Sodium: 1245.2mg | Potassium: 880.2mg | Fiber: 5.44g | Sugar: 1.37g | Vitamin A: 5936.38IU | Vitamin C: 50.19mg | Calcium: 397.67mg | Iron: 2.96mg | Sugar Alcohol: 0.06g | Net Carbs: 6.69g

Photos by Sarah DeYoung

START COOKING