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Cheesy Chicken Pizza Stuffed Mushrooms

Cheesy Chicken Pizza Stuffed Mushrooms Recipe

Allan
These Cheesy Chicken Pizza Stuffed Mushrooms are loaded with tender shredded chicken, rich tomato pizza sauce, Italian herbs, and perfectly melted mozzarella. With approximately 31 grams of protein per serving, they're a delicious option for anyone looking to add more protein to their meals. They're naturally lower in carbohydrates than traditional pizza, easy to customize, and perfect for weeknight dinners, appetizers, or meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Dinner, lunch
Cuisine American, Italian-inspired
Servings 4
Calories 300 kcal

Ingredients
  

Mushrooms

  • 8 large portobello mushroom caps 800 g
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Chicken Filling

  • 2 cups cooked shredded chicken breast 280 g
  • ¾ cup thick pizza sauce 180 g
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper

Cheese Topping

  • 1 cup shredded part-skim mozzarella 112 g
  • 2 tablespoons grated Parmesan
  • 1 tablespoon fresh basil or parsley optional

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  • Clean the portobello mushrooms, remove the stems, and scrape out some of the gills if desired.
  • Brush the mushroom caps with olive oil and season with salt and black pepper.
  • Arrange the mushrooms hollow-side up on the baking sheet and pre-bake for 8 minutes.
  • Remove the mushrooms from the oven and carefully drain any liquid that has collected inside.
  • In a mixing bowl, combine the cooked shredded chicken, pizza sauce, Italian seasoning, garlic powder, onion powder, and black pepper.
  • Divide the chicken mixture evenly between the eight mushroom caps.
  • Sprinkle shredded mozzarella and grated Parmesan over the chicken filling.
  • Return the mushrooms to the oven and bake for 10–12 minutes, until the cheese is melted and the filling is thoroughly heated to 165°F (74°C).
  • Broil for 1–2 minutes if you prefer a golden cheese topping, watching carefully to prevent burning.
  • Remove from the oven and allow the mushrooms to rest for 2–3 minutes.
  • Garnish with fresh basil or parsley and serve warm.