Bruschetta Stuffed Portobellas

Happy Thursday lovelies! This week has been substantially better than last week for me, professionally and personally! I am about to be wrapping up a big project for my boss at work- so I will be back to my typical day-to-day for a little while. In addition to work slowing down, I heard from some sweet friends from home and in the blogging community who perked me right up and out of my little funk. I know it's normal to get upset and feel down, but I am so thankful for the people I have been blessed with who keep my spirits up. So thank you! :) Now to the real deal...

Today I wanted to share one of my FAVORITE recipes from Wegman's. I have previously expressed my love for Wegman's supermarket, and I eat there pretty often during the week for lunch. They have an amazing prepared foods line with delicious and healthy options. I just love it! I often gravitate towards their hot veggies and pre-made salads, which is how I was introduced to the item I'm going to share today. If they are available, I can't pass up one of the bruschetta stuffed portobellas! They are hearty and delicious, but don't make you feel weighed down afterwards.

These babies are not only delicious, but they are remarkably easy to make. Such a short ingredient list- portobella mushrooms, pre-made bruschetta, shredded mozzarella, olive oil, and S&P. I made 3, and plan to reheat them for the rest of the week to make healthy eating later in the week easy.

Bruschetta Stuffed Portobellas
Recipe from Wegmans

4 Large Portobella Mushrooms
2 tbsp Olive Oil
8 oz pre-made Bruschetta
4 oz shredded Mozarella
Salt and Pepper to taste

1. Preheat oven to 350 degrees.
2. Rinse mushrooms, remove stem, and scoop out gills. Pat empty caps dry and place scooped side up in a baking sheet. Drizzle caps evenly with olive oil and sprinkle S&P as desired. Bake 15 minutes.
3. Remove from oven and drain juices. Fill caps with bruschetta mix and top with cheese. Bake for additional 7-8 minutes.
4. Remove from oven when cheese is melted and enjoy!

Have you ever made this or something similar? What are your favorite ways to use portobellas?