This is a sponsored conversation written by me on behalf of Sargento®. The opinions and text are all mine.
I’m blown away by how many of you commented on the recipes we’ve been sharing. Germaine and I enjoy cooking new dishes and showing you how we make them.
This new recipe is Grilled Herb & Cheese Stuffed Portobella Mushrooms. I wanted a hearty side to pair with the steaks, burgers and chicken we grilled this week and mushrooms instantly came to mind. I stuff the mushrooms with fresh herbs and breadcrumb then top them with melted Sargento® Reserve Series™ Cheese.
The weather has been perfect so Germaine and I decided to make our weekly menu and grab some groceries from Harris Teeter. When it comes to recipes that need cheese, I choose them based on flavor, texture and melting capability. To get the best flavor and texture I used Sargento Reserve Series Shaved 14-Month Aged Parmesan Cheese and Shredded 18-Month Aged Cheddar to make these Grilled Herb & Cheese Stuffed Portobella Mushrooms. Sargento Reserve Series cheeses are aged to reach full flavor and texture potential. Sargento 18-Month Aged Cheddar has a distinct sharp taste that contrast the earthiness of the stuffed mushroom caps.
I experimented with shaved Parmesan Cheese just to see how it tasted. Its nutty flavor paired with the mushroom takes this dish to another level and visually the shaved cut made it much more appealing to the eye.
Just the kids and I ate these because I ended up adding garlic to the mushroom filling and you all know how Germaine feels about mushrooms. He truly missed out because these were so good with the steaks I made. They were perfect as a side and would be filling enough to eat for lunch.
So, let me tell you how quick and easy they are to make. All I used were four portobella mushroom caps, some small portobella mushrooms, parsley, garlic, butter, breadcrumbs and Sargento Reserve Series cheese. The first few ingredients create the stuffing for the mushroom caps. Then the cheese is added and melted at the end of the cooking process.
The first thing I did was wipe the mushrooms removing any debris. Afterwards, I removed the stems from the mushrooms and scraped out the caps to make room for the stuffing.
I set the large portobella caps aside, then added the parsley, butter, breadcrumbs, small portobellas and garlic to the food processor. Subsequently, I pulsed the stuffing ingredients five times. They key was to make sure everything was mixed well.
Once the stuffing had the consistency I wanted, I filled each mushroom cap with about three tablespoons each. These didn’t need to be cooked long. Overcooking will make the mushrooms too mushy, so I placed them on the hot grill for five minutes and then removed them. Finally, I topped them with my cheeses.
I topped two of the four stuffed mushroom caps with Sargento Reserve Series Shredded 18-Month Aged Cheddar. One I topped with just Sargento Reserve Series Shaved 14-Month Aged Parmesan Cheese and the last one was a mixture of both cheeses.
All of them tasted amazing and only required about 10 minutes prep time and 10 minutes grilling time. My favorite of the four were the Sargento Reserve Series Shredded 18-Month Aged Cheddar topped mushroom caps. I enjoy the sharp taste of aged cheddar cheese and it paired so well with the grilled meats we made.
I highly recommend adding Sargento Reserve Series Shaved 14-Month Aged Parmesan Cheese and Shredded 18-Month Aged Cheddar in your next recipe. When you do you can find it in the dairy section at Harris Teeter. You can also sign up for Harris Teeter coupons here and save $0.75 on 1 Sargento product at Harris Teeter.