“30 Days of Vegetables” – Day One: Personal Pan Portabella Pizzas

by tgiffitness on January 8, 2013

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Happy New Year! 

Sweet and salty foods have a way of increasing our cravings for sweet and salty foods! And I have a feeling that most of us have indulged in our fair share of goodies over the holidays.

But the holidays are over, and it’s back to work we go!

Now, many of us have probably made resolutions to eat healthier, or at least intended to get back to our healthy dietary routines, but this can be easier said than done. January can be an extremely busy and exhausting month. Not only do we have to catch up on the work that we’ve missed over the holidays, but new tasks are piling up each and every day!

So, for the next 30 days, I will be posting healthy dinner recipes to help you stick to your resolutions!

This recipe for Buffalo Chicken Style Portabella Pizzas will ease you into a diet packed with Vegetables!

Personal Pan Portabella Pizzas – Click here to print recipe

Serving: 1 Pizza
Calories per Serving: ~150


  • 5 Portabello Mushrooms – Wash and remove stems
  • 1 Boneless, skinless chicken breast – Chopped finely
  • 1 Bell Pepper – Diced finely (I used an orange bell pepper)
  • 1/2 Can tomato paste
  • 1 cup Grated Cheese (I used an old cheddar, but any cheese will be fine)
  • 1 tbs Minced garlic
  • 1 tbs Extra virgin olive oil
  • 1 tbs Cool Runnings Buffalo Chicken Seasoning OR your favourite chicken seasoning – (Buffalo Chicken Seasoning recipe Coming soon)
Portabella mushrooms


  • Preheat oven to 400º F
  • Cover baking tray with aluminum foil
  • Place cleaned mushrooms face up on the tray
  • Bake mushrooms for approximately 5 minutes, until they begin to water
  • Remove mushrooms from the oven and pat dry with a paper towel. This prevents them from becoming too mushy
  • While the mushrooms are still warm, sprinkle them with a small amount of grated cheese. This helps the chicken stick to the mushroom.
  • Preheat a frying pan on medium heat
  • Add the olive oil and garlic to the pan
  • Add the chicken, peppers, and BBQ chicken spice. Stir frequently
  • When the chicken is fully cooked, add 1/2 a can of tomato paste
  • Once the tomato paste is fully incorporated, spoon a small amount of the mixture onto each mushroom, so that the mushroom is fully covered.
  • Sprinkle the rest of the cheese on top, and place them back in the oven for another 5 to 8 minutes, or until the cheese has melted
  • Remove from the oven and allow to cool for 5 minutes


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