Skip to main content

Portobello Pizzas with Eggs and Roasted Broccoli

Portobello Pizzas with Eggs and Roasted Broccoli

If your kids don’t like portobellos, feel free to use a whole wheat English muffin instead. I love how simple it is to pull together this sheet pan dinner complete with veggies and eggs.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 8 portobello mushrooms
  • 6 tablespoons extra virgin olive oil, divided
  • 3 cups diced tomatoes (fresh or canned)
  • 1 cup shredded mozzarella
  • 1/2 cup grated parmesan cheese
  • 1 tablespoon dried basil or 1/2 cup fresh
  • 8 eggs
  • 4 cups broccoli florets (fresh or frozen)
  • 4 cloves garlic, finely minced
  • 1 teaspoon kosher salt
  • Freshly cracked black pepper


Preheat oven to 375°F.

  1. Remove and discard stems from mushrooms. Using a spoon, scrape and remove gills. Brush caps with 2 tablespoons evoo. Place in an ungreased baking pan, stem side down. Bake for 5 minutes, while you prepare the rest of the ingredients.
  2. In a small bowl, mix tomatoes, cheeses, basil and and 2 tablespoons evoo.
  3. Toss broccoli with 2 tablespoons evoo and crushed garlic, and salt and pepper.
  4. Remove mushrooms from oven, turn over and fill caps with tomato mixture, making an indent in the middle. Carefully pour a cracked egg onto each mushroom. Place broccoli on the other side of the baking pan and put the pan in oven.
  5. Bake for 20 minutes until egg is set and broccoli is tender. 

Nutrition Information

  • Serving Size: 1
  • Calories: 460
  • Carbohydrate Content: 19 g
  • Cholesterol Content: 340 mg
  • Fat Content: 35 g
  • Fiber Content: 6 g
  • Protein Content: 27 g