Cooking with Cannabis: More than 100 delicious edibles by Pat Crocker

Author:Pat Crocker [Crocker, Pat]
Language: eng
Format: epub, pdf
Published: 2021-07-06T00:00:00+00:00

>>>>> Asparagus-Stuffed Mushrooms

Makes: 12 mushrooms

12 large cremini or small portobello mushrooms

3 tablespoons extra-virgin olive oil, divided (see Recipe Notes opposite)

½ onion, finely chopped

10 asparagus spears, trimmed and cut into ½-inch pieces

1 clove garlic, finely chopped

¼ cup salted sunflower seeds

1 tablespoon balsamic vinegar

1 teaspoon Canna Oil (page 15) per serving (see Recipe Notes opposite)

1. Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.

2. Rinse and wipe the mushrooms with a dry towel. Remove the stems, chop them, and set aside. Arrange the caps, gill-sides down, on the prepared baking sheet. Brush with 1 tablespoon of the olive oil and bake in the preheated oven for 15 minutes.

3. Meanwhile, prepare the filling: Heat the remaining olive oil in a skillet over medium-high heat. Add the chopped mushroom stems, onions, asparagus, and garlic. Cook, stirring frequently, for 6 minutes or until the asparagus offers slight resistance when tested with the tip of a knife. The mixture should be fairly dry. Remove the skillet from the stove and stir in the sunflower seeds and vinegar.

4. Remove the baking sheet and flip the mushrooms, using tongs, so they’re gill-side up. Divide the filling into 12 equal portions and stuff into each cap. Return to the oven and bake for 10 minutes or until the mushrooms are tender and the stuffing is bubbling.

5. Drizzle 1 stuffed mushroom with 1 teaspoon Canna Oil and enjoy. Let the remaining mushrooms cool completely before storing (see opposite).

1 serving = see Recipe Notes

DOSE: 1 teaspoon Canna Oil added to 1 Asparagus-Stuffed Mushroom provides about 5 mg THC if you have used the Recommended Carrier Amounts table (page 9) to make the Canna Oil.

STORAGE: Transfer stuffed mushrooms to an airtight container, label, and keep in the refrigerator for up to 4 days.

TO FREEZE: Wrap mushrooms individually in foil, transfer to a resealable bag, and freeze for up to 3 months.

TO REHEAT: Place each foil-wrapped mushroom in the refrigerator overnight to thaw and heat in the foil at 325°F (160°C) for 10 minutes or until warm.

Recipe Notes

Since you are only adding 1 dose (1 teaspoon) of Canna Oil to one mushroom, you can consume as many as you wish because the remaining mushrooms do not contain Cannabis.

An alternative way to add Cannabis to each mushroom in the recipe is to substitute ¼ cup Canna Oil for the 3 tablespoons of extra-virgin olive oil. Of course, since each of these Asparagus-Stuffed Mushrooms would then be infused with Cannabis, take only one stuffed mushroom at a sitting and do not add the 1 teaspoon of Canna Oil at the end.

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