Name: Creamy Chicken, Spinach & Artichoke Portobello Pizzas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 large portobello mushrooms (cleaned & stems removed); salt (to taste); ground black pepper (to taste); olive oil; 2 tbsp unsalted butter; 2 cloves garlic (minced); 2 tsp italian seasoning; 8 oz baby spinach (washed and dried); 1/2 cup canned artichoke hearts (or frozen, 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 grated parmesan cheese; 4 tsp grated parmesan cheese; 2 tsp lemon juice; 1/4 tsp ground black pepper; 1/2 cup mozzarella cheese (shredded )

Ingredients:

4 large portobello mushrooms cleaned & stems removed
salt to taste
ground black pepper to taste
olive oil
2 tbsp unsalted butter
2 cloves garlic minced
2 tsp italian seasoning
8 oz baby spinach washed and dried
1/2 cup canned artichoke hearts or frozen, 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 grated parmesan cheese
4 tsp grated parmesan cheese
2 tsp lemon juice
1/4 tsp ground black pepper
1/2 cup mozzarella cheese shredded

Directions:

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

301.11

% Daily Value*

Fat

19.2

Saturated Fat

10.95

Trans Fat

0.58

Polyunsaturated Fat

1.08

Monounsaturated Fat

5.73

Cholesterol

69.04

Sodium

767.8

Potassium

893.04

Carbohydrates

12.45

Fiber

5.12

Sugar

1.47

Sugar Alcohol

0.02

Net Carbs

7.31

Protein

23.32

Vitamin A

6176.4

124

Vitamin C

51.18

Calcium

464.13

Iron

3.42

* Percent Daily Values are based on a 2000 calorie diet.

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