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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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
