24 medium size cremini mushrooms
½ cup goat cheese
1 cup ground sausage
1 teaspoon red pepper flakes
½ teaspoon salt
2 tablespoons fresh cilantro
Preheat oven to 350°. Cook sausage in a large skillet, and allow to cool to room temperature.
Wipe down mushrooms, remove stems, and use a spoon to gently clean out the mushroom caps.
Mix together cheese, sausage, red pepper flakes, and salt. Stuff each mushroom cap with filling, packing down the stuffing as much as possible. Arrange in an oven-safe dish.
Bake for 20 minutes, or until mushrooms are tender. Garnish with fresh cilantro.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
