Stuffed mushrooms solve a practical problem that a lot of savory edibles do not: the portions are already built in. Each cap gets the same amount of filling, and the mushroom itself gives you a juicy counterpoint to the crisp Parmesan-breadcrumb top.
Why this recipe works
- Cooking the chopped stems first removes excess water before the filling goes into the caps.
- Cream cheese binds the filling while Parmesan and breadcrumbs give it structure.
- Mixing plain butter with cannabutter keeps the garlic flavor round rather than overly rich.
Where the infusion goes
The infused ingredient here is cannabutter. Keep the amount tied to the strength of the infusion you actually have rather than assuming a universal dose. Use the THC potency calculator for the full batch, then divide by the exact yield below.
Garlic Parmesan Cannabis Stuffed Mushrooms
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.
Ingredients
- 12 large cremini mushrooms
- 1 tablespoon plain olive oil
- 2 tablespoons finely minced shallot
- 2 cloves garlic, minced
- 1 tablespoon unsalted butter
- 1 tablespoon cannabutter, softened, or an amount matched to your calculated batch strength
- 3 ounces cream cheese, softened
- 1/3 cup finely grated Parmesan
- 1/3 cup panko breadcrumbs
- 1 tablespoon chopped parsley
- 1/2 teaspoon fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Step 1. 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.
- Step 2. 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.
- Step 3. Mix plain butter, cannabutter, cream cheese, Parmesan, panko, parsley, thyme, salt, pepper and the cooked stem mixture until uniform.
- Step 4. Divide the filling evenly among the 12 mushroom caps, pressing lightly so it stays mounded.
- Step 5. Bake 20 to 25 minutes, until the mushrooms are tender and the tops are browned. Rest 5 minutes before serving.
Make it better
- Choose mushrooms of similar size so they finish at the same time.
- Do not rinse mushrooms under running water; wipe or brush them clean so they do not absorb extra moisture.
- Broil for the final minute if you want a darker breadcrumb crust.
Potency and portioning
Infused butter, oil and honey vary widely in strength. Calculate the amount of THC in the infused ingredient you use, then divide that total by the stated yield. If you want a lighter batch, use less infused ingredient and replace the difference with its non-infused equivalent. Mix thoroughly before portioning.
Storage and make-ahead
Refrigerate cooked mushrooms for up to 3 days. Reheat on a sheet pan at 350°F until hot rather than microwaving.
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.