24 cremini mushrooms
1 pound Neese’s Country Sausage
½ cup goat cheese
¼ cup minced zucchini
¼ teaspoon red pepper flakes
Pinch of salt
Olive oil
Heat oven to 350º. Clean mushrooms and use a spoon to gently scrape out the gills.
Cook and drain sausage. Mix with goat cheese, zucchini, red pepper flakes, and salt. Gently fill each mushroom cap with a spoonful of filling and place on a baking sheet.
Drizzle with olive oil and bake for 20 to 25 minutes or until the mushroom is soft.
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Five decades since boyhood summers at White Lake, a writer returns to see what time has changed — and what the water remembers.
At both the turn of the century and today, Beaufort’s waterfront has attracted a hum of commerce and community. At its heart, a historic avenue tells that history, from the stately double-porched homes to the sound of ships announcing their arrival at port.
Grab your goggles and dive into historic pools and nostalgic swimming holes, where cool relief and summer traditions have stood the test of time.
The smoky signature on our summer dinners isn’t the only lingering effect of an evening spent around the grates.
