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.
Editor’s Note: This recipe originally came from the cookbook Recipes to Remember
print it
After a visit to the Newbold-White House, extend your journey into Perquimans County by exploring local history and downtown shops and finding tasty treats.
From pocosins to hollows, black bears shape North Carolina’s wild places — with persistence, silence, and strength.
To save her beloved holiday casserole from a Tupperware fate, one chef dared to reimagine a family classic.
This month, we give thanks to the men and women who devote their lives to keeping safe the people, places, and traditions we hold dear.
