Ricotta Stuffed Mushrooms

These stuffed mushrooms are unique and offer up a tasty snack.

8 large white mushrooms, stems removed
5 cloves of garlic, crushed
3-4 tablespoons partially skimmed ricotta cheese
1/4 teaspoon salt
1/2 teaspoon cracked black pepper
1 tablespoon infused extre virgin olive CannaOil
4 tablespoons grated parmesan cheese
  1. Preheat oven to 350 degrees.
  2. Clean mushrooms, remove stems. Chop stems and any extra mushroom.
  3. Heat olive CannaOil in saute pan, add chopped stem and mushrooms.
  4. Halfway through cooking, add crushed garlic, salt and pepper.
  5. Remove from heat and allow cooling slightly in a small mixing bowl. Add ricotta and 2 tablespoons grated Parmesan.
  6. Fill caps with cheese mixture and place on a cookie sheet that has been sprayed with cooking spray. Sprinkle remaining Parmesan on top.
  7. Bake for about 15 minutes.

Ready to join the movement?

Early app access, exclusive deals, and original cannabis content — delivered to your inbox.
November 11, 2011
Written by HERB

Ready to join the movement?

Early app access, exclusive deals, and original cannabis content — delivered to your inbox.
Enhance your brand's profile by claiming your brand

Discover

Made in Los Angeles and Toronto