Spanish Style Stuffed Mushrooms – Marijuana Recipes

These mushrooms are scrumptious on their own, but they’re even better served with an easy dipping sauce of 1⁄2 cup sour cream, the juice of one lime, and salt and pepper to taste.

Print Recipe

Spanish Style Stuffed Mushrooms - Marijuana Recipes

Cuisine

American, Latin, Spanish

Prep Time

20 minutes

Cook Time

30 minutes

Servings

2 mushrooms per serving

Ingredients

• 16 extra large white button mushrooms cleaned
• 2 tablespoons olive oi plus extra for coating mushrooms
• salt preferably kosher or sea salt, to taste
• black pepper to taste
• 3/4 pound chorizo sausage removed from casing if links
• 1/2 cup green onion white and green parts
• 1/2 small jalapeno seeded and finely chopped
• 2 cloves garlic minced
• 2 tablespoons cannabis infused olive oil plus 2 teaspoons
• 1 Roma tomato seeded and finely chopped
• 2/3 cup panko bread crumbs
• 3 ounces Neufchâtel cheese at room temperature
• 1/3 cup cotija cheese at room temperature
• 1/4 cup cilantro chopped, for garnish

Cuisine American, Latin, Spanish Prep Time 20 minutes Cook Time 30 minutes Servings 2 mushrooms per serving Ingredients 16 extra large white button mushrooms cleaned 2 tablespoons olive oi plus extra for coating mushrooms salt preferably kosher or sea salt, to taste black pepper to taste 3/4 pound chorizo sausage removed from casing if links 1/2 cup green onion white and green parts 1/2 small jalapeno seeded and finely chopped 2 cloves garlic minced 2 tablespoons cannabis infused olive oil plus 2 teaspoons 1 Roma tomato seeded and finely chopped 2/3 cup panko bread crumbs 3 ounces Neufchâtel cheese at room temperature 1/3 cup cotija cheese at room temperature 1/4 cup cilantro chopped, for garnish

Instructions

1. 1. Prepare the mushrooms. Remove and finely chop the stems, and set them aside. Lightly coat each mushroom with oil, sprinkle them with salt and pepper, and lay them cap side up on a baking sheet.
2. 2. In a medium skillet, heat the olive oil over medium heat. Add the sausage, and cook, breaking it up with a spoon into small pieces, until all the pink has disappeared, 4 to 5 minutes.
3. 3. Add the chopped mushroom stems, green onion, garlic, and jalapeño and cook until the stems are tender, 2 to 3 minutes more.
4. 4. Remove the skillet from the heat and stir in the canna-oil, mixing thoroughly for 2 minutes.
5. 5. Stir in the tomato, bread crumbs, Neufchâtel, cotija, and a pinch of salt and pepper.
6. 6. Fill the mushroom caps with 11⁄2 tablespoons each of the sausage mixture.
7. 7. Bake the mushrooms until they are tender and the filling is golden brown on top, about 20 minutes.
8. 8. Sprinkle with the cilantro and serve.

Recipe Notes

Click here for instructions for making Cannabis Infused Butter.

For important information about dosing cannabis edibles, click here.

This recipe is reprinted with permission from Herb: Mastering the Art of Cooking with Cannabis (2015 Inkshares) by Chefs Laurie Wolf and Melissa Parks.

Click here for our insider look at this terrific marijuana cookbook and more sample recipes from its pages.

Share this Recipe