Mushroom Stuffed Collard Greens

Mushroom Stuffed Collard Greens

This is such a fresh recipe, meaning that it only contains vegetables. It’s very filling and tastes amazing. Let’s get to it!


Mushroom Stuffed Collard Greens

  • Difficulty: medium
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  • 1 tbsp. oil (your choice)
  • 1 tbsp. vegan butter (I used Smart Balance with flaxseed oil)
  • 1 can diced tomatoes
  • 2 c. low sodium vegetable broth
  • 1 onion, grated or finely chopped
  • 8 large collard greens leaves, stems removed
  • 2 c. chopped mushrooms (your choice)
  • 1/2 c. cooked rice or quinoa
  • Zest of 1 lemon
  • 2 tsp. paprika
  • 1/2 tsp. dill seeds
  • Salt and pepper, to taste


Heat oil and butter in skillet. Add tomatoes, veggie stock, and onion, all but 2 tbsp. Add salt and pepper. Once mixture is boiling, reduce heat and let simmer. Now prepare your greens and stuffing.

Blanch leaves for 1-2 min. in boiling water. Drain, rinse with cold water and pat dry.

Sauté mushrooms until soft. Mix mushrooms, rice/quinoa, paprika, dill seeds and lemon zest with remaining 2 tbsp. of onion. Add 3/4 tsp. salt and 1/4 tsp. pepper. Divide mixture among the leaves. Fold bottom edge and sides then roll up the leaves.

Place the stuffed greens seam down in sauce. Cover and simmer on low for 30-45 min. Once done, you can pair it with any side you choose.


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