Cheese & Herb Stuffed Portobello Caps - Gramma D Legacy Series

As part of the Gramma Di Lorenzo Legacy series, I present you with this cheese and herb stuffed mushroom recipe. This recipe is a creation of my own and it strikes the perfect balance between savory, hearty and healthy. Though this isn’t Gramma D’s own recipe, there are still things about it that remind me of her so I will be including it in this series.

I have realized that so much of my love for good food, cooking for people, preferred flavors and cooking styles come from my grandparents. When I look back on my childhood, I can see that many of the flavors I experienced in my youth are the flavors I often incorporate into my recipes now as an adult. One of those “flavors” is a good, hearty cheese. Oh how Gramma D loved her cheese! Especially Parmesan! She would put some freshly grated Parmesan on all different kinds of meals. She always had her white, hand-crank cheese grater with a wedge of Parm inside ready to go in the fridge at all times. I would say Parmesan cheese was a staple of her cooking and I think her children and grandchildren would wholeheartedly agree.

A few more staples of her cooking were extra virgin olive oil, balsamic vinegar and a fresh herb of some kind. Throughout my childhood, she had a small garden in her backyard where she would grow delicious things like tomatoes, thyme, rosemary, parsley and basil. Her home was always filled with the aromas of an Italian kitchen because of the these herbs and flavors.

For this recipe, I have chosen to use a cheese that blends her favorite Parmeggiano with a lovely cheddar. The flavor yields almost a buttery, nutty note that is accompanied by the rich taste of the Cabernet Sauvignon brine. Since I love mushrooms, I figured I would make a stuffed mushroom with this cheese and some of the fresh herbs she would often use: parsley and thyme. Rich and full-flavored, this dish is not only a treat for the taste buds but is also incredibly versatile. It can be served as an appetizer or side dish!

The Perfect Canvas: Portobello Mushrooms

Portobello mushrooms are large, mature versions of the cremini mushroom, and their robust, meaty texture makes them ideal for stuffing. I use the smaller versions for this recipe. Their size and shape make them the perfect base to hold rich fillings and their flavor pairs well with a variety of ingredients.

I have made a lot of changes to my health recently. (Though I will still enjoy some of the treats my Gramma would make this time of year.) Because of this, I have been finding new ways to experiment with flavors and recipes that taste amazing but don’t leave me feeling gross, lethargic and unhealthy. Portobellos are packed with nutrients, including B vitamins, potassium, and antioxidants, making them a great addition to a well-balanced diet. They also have a high water content, which keeps them fairly juicy when cooked, ensuring a flavorful experience.

The Stuffing: Cheese and Herbs Galore

The filling for cheese and herb stuffed portobello mushrooms is where the magic happens. The combination of melted cheese and fresh herbs elevates the dish to a whole new level. You can use a variety of cheeses based on your personal preference, but some popular choices include goat cheese, cream cheese, mozzarella, Parmesan, or even a blend of different cheeses for extra flavor complexity. As I said before, I am using a cheese that is a blend of Parm and cheddar. It is called BellaVitanno Cabernet Sauvignon cheese and you can find it online or at Costco. The flavor of this cheese pairs very well with thyme and parsley.

This recipe is extremely simple, but it is delicious nonetheless!

These portobellos are a delicious and satisfying way to enjoy the rich flavors of mushrooms combined with cheese and fresh herbs. Whether you’re hosting a dinner party, looking for a comforting weeknight snack, or trying to impress your guests with a fancy-ish option, this dish delivers on flavor, texture, and simplicity. This recipe is extremely simple, but it is delicious nonetheless!

I really hope you enjoy this recipe! You can find the full recipe card and instructions below! If you try it, let me know what you think!