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mascarpone & greens quinoa stuffed mushrooms

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Well, I had the mascarpone left over from the collard casserole and knew I needed to use it ASAP.  You also know I am on this greens kick, so on the way home from work I just happened to pick up a bunch of collard greens. Go figure.

Stuffed Mushrooms

servings: 2


  • 1 bunch collard greens, stems removed, ribs removed, chopped, steamed with minced garlic
  • 2 large portabella mushroom caps
  • 1/2 container mascarpone cheese (4 ounces)
  • 1/2 cup cooked quinoa
  • fresh mozzarella shredded cheese (enough to sprinkle or coat on top)


  1. Brush mushrooms with olive oil, remove gills from inside with spoon.
  2. Bake for 5 to 7 minutes in oven at 350F
  3. In sauce pan, mix together cooked quinoa, mascarpone cheese and chopped collard greens over medium heat.
  4. Fill mushrooms with quinoa mixture. Sprinkle top with mozzarella cheese.
  5. Place in oven, bake 15 to 20 minutes. Or until cheese is melted and golden brown.
  6. ENJOY!

About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

2 responses »

  1. Pingback: Mascarpone Veggies & Polenta « be filled up

  2. Pingback: Eggplant & Sundried Tomato Mushroom « be filled up

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