Where the infusion goes
Prepare your cannabutter, then estimate the batch with the THC potency calculator. Use the strength of your own infusion rather than assuming a standard amount of THC.
Dose deliberately: potency depends on the strength and amount of your infusion. Calculate the complete batch, divide evenly, label infused food clearly and keep it away from children and pets.
GATHER & MEASURE
Ingredients
For the mushrooms
Choose caps of a similar size. Mix the plain butter and cannabutter completely through the filling, then divide it among all twelve mushrooms.
FROM PREP TO FINISH
Make it, step by step
Prep the caps & sauté
Heat the oven to 375°F. Remove the mushroom stems and finely chop them. Arrange the caps cavity-side up on a parchment-lined sheet pan.
Heat olive oil in a skillet over medium heat. Cook chopped stems and shallot for 5 minutes, until their moisture has cooked away. Add garlic and cook 30 seconds. Cool slightly.
Bring the filling together
Mix plain butter, cannabutter, cream cheese, Parmesan, panko, parsley, thyme, salt, pepper and the cooked stem mixture until uniform.
Fill all twelve caps
Divide the filling evenly among the 12 mushroom caps, pressing lightly so it stays mounded.
Bake until golden & rest
Bake 20 to 25 minutes, until the mushrooms are tender and the tops are browned. Rest 5 minutes before serving.
Questions about Garlic Parmesan Cannabis Stuffed Mushrooms
Can I assemble stuffed mushrooms ahead?
Yes. Fill the caps up to 8 hours ahead and refrigerate covered, then bake just before serving.
Can I use white button mushrooms?
Yes. Choose the largest ones you can find and adjust the filling amount to fit.
Why are my stuffed mushrooms watery?
The stems may not have cooked long enough before filling, or the mushrooms were washed and absorbed water.
KEEP COOKING
Make it a savory spread.
Fresh pesto, a smoky pulled-jackfruit sandwich or rosemary-roasted nuts.