Spinach and cheese stuffed mushrooms

Spinach-and-Cheese-Stuffed Mushrooms

  • 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 Poplar Tent Presbyterian ChurchOrder a cookbook
Find the Brunswick stew recipe above, as well as the church’s secret barbecue sauce, inside Recipes to Remember. To purchase, call Poplar Tent Presbyterian Church at (704) 786-1603 or email dawnsmith1209@yahoo.com.

See the other recipes from Recipes to Remember that appeared originally with this one:
Poplar Tent Brunswick Stew
Pumpkin Cake Roll

This story was published on

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.