These Spanish style marijuana stuffed 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.
This recipe is reprinted with permission from Herb: Mastering the Art of Cooking with Cannabis (2015 Inkshares) by Chefs Laurie Wolf and Melissa Parks.
Use Cannaoil to Infused Marijuana Stuffed Mushrooms
The authors use cannabis infused oil to medicate the marijuana stuffed mushrooms.
If you don't know how to make cannabis infused oil, our simple tutorial will bring you up to speed.
This is a handy cannabis cooking staple to keep on hand so you can make edibles like this recipe anytime.
Learn how to Cook with Cannabis and Stay Healthy
Cannabis Cheri teaches you how to make great tasting, perfectly dosed edibles, to maintain a healthy lifestyle.
A Note About Dosage for the Marijuana Stuffed Mushrooms Recipe
Each of the 8 servings of marijuana stuffed mushrooms (2 stuffed mushrooms per serving) in this recipe will have about 25 mgs THC, IF you made your cannaoil from cannabis containing 10% THC and if you used 14 grams (or a 1/2 ounce) to make 1 cup of oil.
To adjust the recipe for the strength you are cooking with and for the dosage you need, take Cannademy's free edibles dosing class, or even better, get their invaluable dosage calculators that do all the math for you (just $5.00).
Spanish Style Stuffed Mushrooms - Marijuana Recipes
Ingredients
- 16 extra large white button mushrooms, cleaned
- 2 tablespoons olive oi, plus extra for coating mushrooms
- salt, preferably kosher or sea salt, to taste
- black pepper, to taste
- 3/4 pound chorizo sausage, removed from casing if links
- 1/2 cup green onion, white and green parts
- 1/2 small jalapeno, seeded and finely chopped
- 2 cloves garlic, minced
- 2 tablespoons cannabis infused olive oil, plus 2 teaspoons
- 1 Roma tomato, seeded and finely chopped
- 2/3 cup panko bread crumbs
- 3 ounces Neufchâtel cheese, at room temperature
- 1/3 cup cotija cheese, at room temperature
- 1/4 cup cilantro, chopped, for garnish
Instructions
- Prepare the mushrooms. Remove and finely chop the stems, and set them aside. Lightly coat each mushroom with oil, sprinkle them with salt and pepper, and lay them cap side up on a baking sheet.
- In a medium skillet, heat the olive oil over medium heat. Add the sausage, and cook, breaking it up with a spoon into small pieces, until all the pink has disappeared, 4 to 5 minutes.
- Add the chopped mushroom stems, green onion, garlic, and jalapeño and cook until the stems are tender, 2 to 3 minutes more.
- Remove the skillet from the heat and stir in the canna-oil, mixing thoroughly for 2 minutes.
- Stir in the tomato, bread crumbs, Neufchâtel, 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 until they are tender and the filling is golden brown on top, about 20 minutes.
- Sprinkle with the cilantro and serve.
Notes
Making Marijuana Oil
Click for our How to Make Cannabis Oil tutorial.
Dosing for Marijuana Recipes:
This dose is only a suggestion. To learn how to adjust this recipe for YOUR needs and the strength of the cannabis you are cooking, be sure to take Cannademy's FREE edibles dosing class. Better yet, get their online or app dosage calculators that do all the math for you. Just $5.00.