Cannabis-infused Stuffed Mushrooms
(Makes 16 mushrooms, two per serving 2 ½ mg each)
Stuffed mushrooms are the perfect vehicle for infusing. Rustic and earthy, the cannabis pairs well with a full-flavored filling. I have made these mushrooms vegan and gluten-free, substituting plant-based sausage and cashew cheese. The dip is a refreshing addition to these little beauties. These mushrooms are scrumptious on their own, but they’re even better served with an easy dipping sauce of 1?2 cup sour cream, the juice of one lime, and salt and pepper to taste.
Ingredients
16 extra-large white button mushrooms, cleaned
2 tablespoons olive oil, plus extra for coating mushrooms
3?4 pound chorizo sausage (removed from casing if in links)
1?2 cup diced green onion (white and green parts)
2 garlic cloves, minced
1?2 small jalapeño, seeded and finely chopped
2 tablespoons, plus 2 teaspoons cannabis infused olive oil (~40 mg)
1 roma tomato, seeded and finely chopped
2/3 cup panko breadcrumbs
3 ounces cream cheese, at room temperature
1/3 cup cotija cheese, at room temperature
1?4 cup chopped cilantro, for garnish
Instructions
- Set oven to 400 degrees Fahrenheit.
- Clean the mushrooms and remove the stems. Chop the stems and set aside to be part of the stuffing.
- In a medium skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it up into small pieces, until it is no longer pink, about 4 to 5 minutes.
- Add the chopped mushroom stems, green onion, garlic, and jalapeño and cook until the stems are tender, about 2 to 3 minutes.
- Remove the skillet from the heat and stir in the cannabis infused olive oil, mixing thoroughly for 2 minutes.
- Stir in the tomato, breadcrumbs, cream cheese, cotija, and a pinch of salt and pepper.
- Fill the mushroom caps with 1 1?2 tablespoons each of the sausage mixture.
- Bake the mushrooms in the oven until they are tender and the filling is golden brown on top, about 20 minutes.
- Sprinkle with the cilantro and serve.
