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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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
