Culinary Cannabis

Stuffed Mushroom Story
Hello Everyone!
Thanks for stopping by today to talk about mushrooms. No, not those kinds of mushrooms, but your
ordinary everyday grocery store button or crimini mushrooms. By the time we are done stuffing and
roasting these mushrooms, however, there is nothing ordinary about them. Even my husband, who you
may have guessed from other posts, is somewhat of a picky eater, gobbled them up.
I must admit, I came to love mushrooms later in life than some. As a child, anytime mushrooms as an
ingredient were brought up, I cringed. I think it was more a textural thing rather than a taste thing.
Cooked the wrong way mushrooms do have a slimy tendency. Not as bad as okra (another of my faves),
but still off-putting for some. Roasting the mushrooms in this recipe removes the slime factor from the
mushrooms.
I have only made this recipe with smaller button or crimini mushrooms. Because portobello mushrooms
are fully grown criminis, I think stuffing them as an entrée would be fabulous. If you use this recipe to
make stuffed portobellos, please tag me and let me know how it worked.

Stuffed Mushroom Recipe
1 lb. large white or crimini mushrooms
½ lb. breakfast sausage
¼ c finely diced onion
¼ c red or yellow bell pepper, finely diced
1 garlic clove, finely minced or pasted
¼ c panko
¼ c finely chopped, toasted walnuts
¼ c parmesan cheese
2 T finely minced sage
2 T thyme leaves
¼ c cannaoil
For serving/garnish: additional bell pepper strips, quartered cherry tomatoes, thyme sprigs
Preheat oven to 350 F. Grease 9X9 oven safe dish.
Wipe mushrooms clean of any grit with dampened paper towel. Remove stems from mushrooms and
reserve for stuffing.
Cook breakfast sausage in skillet unƟl it is no longer pink. Remove from pan and drain on paper towels.
Place in large bowl.
Finely dice mushroom stems and add to bowl with sausage. Add remaining ingredients (except
mushroom caps) and mix well.
Stuff each cap with stuffing mixture. Really mound it up. Even doing so, you may have extra stuffing
leŌ…it depends on the size of the caps and how much room there is for the stuffing. I bake the extra in a
ramakin to have a different day.
Bake for 20-25 minutes. Garnish as desired

Culinarily Yours in Cannabis ,

Mary Ann