Bruschetta-Stuffed Portabellas

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From Wegmans Menu magazine this was quick and delicious --we had the smaller ' slider' sized portabellas (6 to a package) as an appetizer but if you did the bigger mushrooms it could be as a lunch or small meal.
 1 pkg(14 oz) Portabella Mushroom Caps 
2 Tbsp Wegmans Pure Olive Oil 
Sea salt and black pepper 
1 container(8 oz) Wegmans Bruschetta Topping (Cheese Shop), drained 
1/2 of an 8 oz pkg Wegmans Part-Skim Mozzarella Cheese (Dairy Dept) 
 Preheat oven to 350 degrees.
  1. Rinse mushrooms and pat dry; scoop out gills, and remove stem. Place caps, scooped side up, on baking sheet. Coat caps evenly with olive oil; season with salt and pepper. Bake 15-20 min.
 Remove from oven. Drain caps if necessary. Top each cap evenly with bruschetta ( drained the excess liquid off it before topping mushrooms) and cheese. 


  1.      Bake 7-8 min at 350, until cheese melts.

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