Central Pennsylvania Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
**teddybearjk2009**
Do you or your DH happen to have any kind of recipe for the grilled stuffed portobellos you were talking about in the grilling post?? That sounds realllly good 
Re: **teddybearjk2009**
So, DH tends to be mostly a "seat of the pants" kind of guy in the kitchen- which always makes it interesting (and tasty!), but sometimes hard to reproduce!
I asked him about the last time he made the mushrooms, and this is the closest he could come up with:
for 2 large portobella caps, with the inside hollowed out:
In a bowl, mix:
1/2 can of chopped water-packed artichokes
A large handful of chopped spinach (thawed, if you use from the frozen bag)
A handful of feta cheese
1 clove of minced garlic
A tablespoon or so of mayo
Season with salt, pepper, and dill to taste
Place the mushrooms empty side-down on the grill for 2-3 minutes
Flip the over, and stuff with the mixture from the bowl until they are overflowing by about 1/3 of an inch
Place an aluminum foil tent over the mushroom to capture the heat, and cook until they are heated through (about 7-8 minutes, but thicker mushrooms will take longer). If you would like, you can drizzle them with olive oil when you are ready to serve them!
Also, here is a pretty good starting point from Rachael Ray: http://www.foodnetwork.com/recipes/rachael-ray/artichoke-and-cheese-stuffed-mushrooms-recipe/index.html
Those are for smaller mushrooms, but you can take that filling and just stuff it into larger portabellas and grill them.
Sorry this was so rambling and non-specific, but I hope this was a little bit helpful- this is why I always try to get DH to write things down when they turn out well!