Pizza Chicken Stuffed Mushrooms
These Pizza Stuffed Mushrooms are hearty enough for dinner and will please even the pickiest palate. They taste just like pizza! With gigantic mushrooms to use, shredded chicken, & a pizza craving I combined all three to a dinner knock-out.
Having shredded chicken cooked can be a lifesaver. There have been many nights when 5pm rolls around and I have no idea what to feed my family. These Pizza Chicken Stuffed Mushrooms saved dinner last week. We love my Pizza Chicken Casserole but I had these gigantic mushrooms to use up so I took similar ingredients and turned them into stuffed mushrooms.
If you haven’t noticed my husband and I love mushrooms. I have several mushroom recipes already and will probably post one at least every month or two for the rest of my blogging career.
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But today I’m giving you a new stuffed mushroom recipe with an Italian American twist. These really do have the best flavors of pizza jammed inside.
Ingredients for Keto Pizza Stuffed Mushrooms
- large white mushrooms with the stems removed
- shredded chicken (cooked ground sausage or ground turkey work well too!)
- ricotta cheese (mascarpone is another great choice)
- mozzarella cheese
- marinara sauce (make sure to pick one without added sugar)
- dried minced garlic
- salt
Even more Keto Mushroom Recipes:
Baked Chicken Breast with Mushrooms
Homemade Cream of Mushroom Soup
Baked Boneless Chicken Thighs with Mushrooms
These Sausage & Pepper Stuffed Mushrooms are also excellent. They are a bit more work but so tasty.
If you want a vegetarian option I also have Two Cheese Stuffed Mushrooms. These are on the lighter side since a good portion of the filling is shredded zucchini. They go perfectly as a side dish to soup or salad.
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Pizza Chicken Stuffed Mushrooms
Ingredients
- 8 large white mushrooms stems removed
- 2 cups shredded chicken
- 1/2 cup ricotta cheese
- 4 oz mozzarella cheese shredded
- 1/2 cup marinara sauce make sure to pick one without added sugar
- 1 tsp dried minced garlic
- 1/2 tsp salt
Instructions
- Preheat oven to 400.
- Clean the mushrooms and remove the stems. You can save them for another use or discard them.
- Combine the chicken, ricotta cheese, half the mozzarella, and the tomato sauce. Mix well. Divide between the mushrooms. Sprinkle on the remaining mozzarella.
- Bake for 25-30 minutes or until the mushrooms have softened and the filling is hot and golden.
Nutrition
CAN these little mushroom goodies be frozen for a time. To take out of freeze and warm up in broiler
toaster over or microwave? Just sounds like a great meal to have in minutes when you are on
the way out for an afternoon or evening event.
Thank you for all of your ideas…
Unfortunately, mushrooms do not freeze well. I wouldn’t recommend freezing these. What you could do it freeze the filling and then just thaw that and quickly fill in the mushrooms to save on time.
Hello! I’ve never noticed large white mushrooms in the store before. How large? Will portobello Work?
Than you!
Portabella will work. I just try to find white mushrooms that are at least 2 inches across.
I have a question about the above recipe. The ingredient list says ricotta cheese, but in the directions it says cream cheese. Which works better, or are they equally delicious?
That is a typo. Sorry! I did use ricotta cheese in this recipe. Cream cheese would work too. I use that in my Pizza Chicken Casserole.