Fact: Mushrooms are having a moment. Don’t trip, though. The New Yorker’s ‘Martha Stewart of marijuana edibles,’ author Laurie Wolf, returns with a low-key, easy, savory, winter stuffed mushroom recipe for Leafly readers. (THC only; hold the psilocybin, thanks.)
Mushroom Magic
These stuffed mushrooms scream Thanksgiving (Indigenous People’s Day) in the most come-hither way. They’re an entree prelude, and the effects should start to hit you around dessert, when you want/need it most. If you do not eat turkey, substitute tofu, jackfruit or whatever works for you. I love a customizable mushroom. You’ll find yourself making these when you need a hit of the holiday, well into Spring. They are stellar. I am an advocate for keeping doses low. Less is more, moderation, key. #Don’tfeartheedible
Makes 24, three per person, 1 milligram THC each mushroom
- 24 extra-large white button mushrooms, stems removed
- 2 tablespoons olive oil
- 2 1/2 teaspoons canna-oil, @10 mg per teaspoon
- 1/2 lb. turkey sausage, or vegetarian option
- 1/2 cup panko or corn bread crumbs
- 2 tablespoons onion, chopped
- 2 tablespoons dried cranberries, chopped
- 2 tablespoons sour cream
- 1 teaspoon sage
- 1/2 teaspoon salt
- 1/2 teaspoon coarse black pepper
- Cranberry sauce
- Heat oven to 340℉
- In a large saucepan, heat the oils. Add the sausage and saute on medium heat for 5-7 minutes.
- Add the bread crumbs, onion, and cranberries and cook for 4-5 minutes. Stir in the sour cream, sage, salt and pepper, and warm.
- Place the mushrooms on a baking sheet and divide the mixture between them.
- Bake until the mushrooms are tender, 15-20 minutes. Top with cranberry sauce just before serving.
Leafly Edibles 101
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