Danksgiving Stuffed Mushrooms For Your Holiday Weekend

Happy Danksgiving! Now is when we reflect on all we’re grateful for, like our special psychoactive plant.

In all seriousness, Thanksgiving is a wonderful time of year that reminds us of our blessings. We’re encouraged to spread joy and gratitude through gatherings, feasts, and pre-holiday celebrations that put us in a jolly mood.

One way to spread joy is through our beloved and legal cannabis products, helping us relax and have a good time with family and friends. If your crew is up to the task, why not bring some cannabis-infused stuffed mushrooms to the function?

Stuffed mushrooms are a delicacy, and this recipe does them justice. Courtesy of Laura Wolfie, aka the Martha Stewart of cannabis edibles, this recipe is sure to leave your crew lifted and thankful this weekend.

We encourage you to keep these flavorful mushrooms out of the hands of your younger relatives or anyone who wouldn’t appreciate a cannabis-infused appetizer.

This recipe can be entirely vegan or vegetarian, and we’ve listed substitutes in the ingredients list to make things a little easier. The original recipe has rather low doses of THC, but we’ve given you some leeway to experiment with higher doses if your group’s tolerance is a bit stronger.

Without further ado, let’s get to the kitchen.

Serves 24, 1 milligram THC per mushroom

• 24 extra-large white button mushrooms with stems removed
• 2 tablespoons extra virgin olive oil
• 2 1/2 teaspoons canna oil, roughly 10 mg per teaspoon. If you have a higher tolerance, double this with 5 teaspoons
• 1/2 lb. turkey sausage or protein substitute of choice (tofu, tempeh, etc.)
• 1/2 cup panko or cornbread crumbs
•  2 tablespoons onion, chopped
• 2 tablespoons dried cranberries, chopped
• 2 tablespoons sour cream or a dairy-free substitute
• 1 teaspoon sage
• 1/2 teaspoon salt
• 1/2 teaspoon coarse black pepper
• Cranberry sauce, canned

1. Heat oven to 340℉
2. In a large saucepan on medium heat, add the oils. Add the sausage and sauté on medium heat for 5-7 minutes.
3. Add the bread crumbs, onion, and cranberries and cook for 4-5 minutes. Mix in the sour cream, sage, salt, and pepper, and lower the temperature to keep the mixture warm.
4. Place the mushrooms on a baking sheet and divide the mixture between them.
5. Bake until the stuffed mushrooms are tender and soft, about 15-20 minutes. Top with cranberry sauce before serving, and enjoy!