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Danksgiving Stuffed Mushrooms For Your Holiday Weekend

Explore the rich and savory goodness of these cannabis-infused stuffed mushrooms.

Photo by Bruce Wolf via Leafly

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You saw mushroom in the title, but don’t get ahead of yourself; there’s no psilocybin. Although that would be great and is definitely on our to-do list, we’re not trying to trip you out for Thanksgiving this weekend, especially if you have some family to see and gatherings to attend.

If psilocybin is your thing in welcomed social settings, by all means, go for it, but this recipe holds the mind-altering effects of mushrooms and leaves the rich, decadent, and savory flavors of earthy mouth-watering mushrooms. Courtesy of New York’s ‘Martha Stewart of cannabis edibles’ Laura Wolfie, this tasty and easy cannabis-infused recipe is just what you need this weekend.

Be sure to keep these flavorful mushrooms out of the hands of your younger relatives or anyone who wouldn’t appreciate a good old cannabis effect. Wolfie encourages us to serve these stuffed mushrooms as an “entree prelude,” a.k.a., appetizer, and the effects should kick in by dessert. She also notes that this recipe can be entirely vegan or vegetarian, and we’ve listed substitutes down below in the ingredients list to make things a little easier.

Laura Wolfie also wanted to keep the doses low on this recipe, but we’ve given you some leeway to experiment with higher doses if your group’s tolerance is a bit on the stronger side. Now that you’re ready let’s get to cooking.

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Ingredients

Photo by Alison Bickel

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, feel free to double this with 5 teaspoons.
  • 1/2 lb. turkey sausage or vegetarian protein substitute of your choice (tofu, jack fruit, tempeh, etc.).
  • 1/2 cup panko or corn bread crumbs
  •  2 tablespoons onion, chopped
  • 2 tablespoons dried cranberries, chopped
  • 2 tablespoons sour cream or a dairy-free substitute for vegans
  • 1 teaspoon sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarse black pepper
  • Cranberry sauce

Directions

Photo by Bruce Wolf via Leafly

  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 mushrooms are tender and soft, about 15-20 minutes. Top with cranberry sauce before serving, and enjoy!
November 23, 2021
Written by BuzzMusic
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November 23, 2021
Written by BuzzMusic
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