Recipes for Olive Garden Stuffed Mushrooms with grocery lists and nutritional information | Page 246

Mushroom Goat Cheese Cups

These easy-to-prepare Creamy Wild Mushroom and Goat Cheese Cups appetizers are made up of a savory blend of exotic mushrooms and a creamy goat cheese mixture. As a bonus, the filling can be made and refrigerated up to a day in advance, then brought to room temperature before filling the cups. Phyllo shells come conveniently prebaked, so they're ready to fill once thawed.

10 Servings - 40 min - myrecipes.com

Rosemary Focaccia

I'll be honest with you: I don't care for focaccia that's topped with a lot of stuff. I like my focaccia to be a simple, herby bread with the emphasis on salt and olive oil. I may allow for one or two additions besides the sea salt, olive oil and herbs. But that's it. You may feel differently, and of course, that's just fine. You can use this recipe as a base for all your favorite focaccia toppings. But just for today, try it plain and simple with a glass of deep red wine and maybe a wedge of cheese on the side. It's really quite delicious!

thekitchn.com

Five Treasure Fried Rice

This recipe makes good use of leftover broccoli stalks, but its easily adaptable, so feel free to substitute other vegetables you might have in the fridge—asparagus, zucchini, peas, mushrooms, bok choy, bean sprouts, and jícama are all possibilities. The chewy brown rice has a nutty flavor, and you just can't argue with its antioxidant power and fiber. If you order the brown rice with Chinese takeout, bear in mind that the rice has to be well chilled so the starch hardens and becomes fry-able. Use fresh rice and you wind up with a gummy mess.

4 Servings - finecooking.com