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Herbed Chicken Portobello Mushroom Pizzas Recipe

Herbed Chicken Portobello Mushroom Pizzas recipe


This is a yummy pizza made with big mushrooms instead of dough. It has cheese, chicken, and herbs. You cook it in the oven until the cheese melts and it's all warm and tasty.


4 large portobello mushroom caps
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded rotisserie chicken
1 large tomato, sliced into 8 rounds
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup fresh spinach leaves, chopped
1/4 cup fresh basil leaves, torn


Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Clean the mushroom caps with a damp cloth, remove the stems, and place them gill-side up on the baking sheet.
Drizzle the mushrooms with olive oil and sprinkle with minced garlic, salt, and pepper.
Bake the mushrooms in the preheated oven for 5 minutes.
While the mushrooms are baking, prepare the toppings: shred the chicken, slice the tomato, and chop the spinach.
Remove the mushrooms from the oven and drain any excess liquid.
Divide the shredded chicken evenly among the mushroom caps.
Place two tomato rounds on top of the chicken in each mushroom cap.
Sprinkle the shredded mozzarella and grated Parmesan cheese over the tomatoes.
Return the mushrooms to the oven and bake for another 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and top each mushroom pizza with chopped spinach and torn basil leaves.
Serve immediately and enjoy your herbed chicken portobello mushroom pizzas!

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