Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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5 or 6 large portobello mushrooms extra-virgin olive oil 16 ounces frozen spinach, drained well ¾ cup Feta cheese ¾ cup Parmesan cheese ¼ cup roasted red peppers, finely chopped

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Rosemary and Goat Cheese Strata

5 or 6 large portobello mushrooms extra-virgin olive oil 16 ounces frozen spinach, drained well ¾ cup Feta cheese ¾ cup Parmesan cheese ¼ cup roasted red peppers, finely chopped

Food

Spinach-and-Cheese Stuffed Mushrooms

Try these spinach-and-cheese-stuffed mushrooms from Recipes to Remember the next time you’re looking for a hearty new dish.

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5 or 6 large portobello mushrooms
extra-virgin olive oil
16 ounces frozen spinach, drained well
¾ cup Feta cheese
¾ cup Parmesan cheese
¼ cup roasted red peppers, finely chopped
¼ cup sun-dried tomatoes, finely chopped
½ cup scallions, finely chopped

Rub olive oil on mushrooms and grill until tender, approximately 15 minutes on low heat. Mix spinach, Feta, Parmesan, peppers, tomatoes, and scallions. Fill mushrooms with mixture and finish grilling another 15 minutes on low heat.

Recipes to Remember
Popular Tent Presbyterian Church
(704) 786-1603
dawnsmith1209@yahoo.com

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This story was published on Nov 03, 2013

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.