photograph by Matt Hulsman

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
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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.