I used the mascarpone cheese on the collard casserole and for the stuffed portabella mushroom. The cheese was on sale for $3 and I couldn’t let a drop of it go to waste! This is what I served up last night…
How to Make:
Saute vegetables of your choice in garlic and olive oil. Mix in mascarpone cheese in last-minute of cooking on medium heat so cheese melts over veggies. Spread cheesy vegetables over polenta or grain of choice.