We can eliminate carbs from pizza crust, extra veggies, and mounds of tomato sauce to make a perfectly keto meal with loads of pizza flavor. Inside these portabella caps are pieces of tender shredded chicken, crispy bacon bits, just a touch of sauce, and a thick, melty layer of cheese. They make a great meal prep recipe as well! Jessica L.
Start by cooking to pieces of bacon in a pan to a crisp. Set the cooked bacon aside on a cutting board to cool. Leave the grease in the pan and return it to the stove.
Place your portion of chicken breast in the pan and cook it over a medium heat. Cook your chicken for about 3-4 minutes per side, fully cooking it until it has golden brown marks. Set your cooked chicken next to your bacon on the cutting board to cool.
Once both proteins are cool enough to handle, use a fork and knife to dice the bacon into bits and shred the chicken into small pieces.
In a small bowl, combines the bacon and chicken with the garlic powder, onion powder, italian seasoning, and tomato sauce. Set this aside.
Preheat an oven to 350 degrees. Prepare two portabella caps by using a spoon to scoop out the stems and inside cavities. The weight listed in the ingredients is the weight after the stems have been removed. Purchase a typical 6-oz, 2-count package found at most grocery stores.
Place the portabella caps in a glass baking dish that has been sprayed. Coat the exposed areas of the mushrooms in olive oil, and sprinkle the salt and pepper over them.
Fill both mushroom caps with the pizza filling made earlier.
Place a slice of mozzarella cheese over each mushroom cap and bake in the oven for 30 minutes. Enjoy hot!