Infused Mushrooms for July!
Wonderful humans; it’s SO beautiful now in Seattle; summer is finally here. When it stops raining here and the sun appears, we do tend to lose our minds. I want you to have all the fun in t
he sun, so in lieu of a long blog post, I’m just going to share this beautifully simple recipe, which is great with or without the addition of cannabis. You can make these ahead of time then grill or bake them for a lovely appetizer or second course. Enjoy these, and enjoy a summer filled with cannabis and deliciousness!
LOADED MUSHROOMS
These are delightful, delicious, and easy to customize. You can enjoy them infused or uninfused, with ham or tofu; either way, they’re SO good. For 4-6 appetizer servings, you’ll need:
12 medium to large mushroom caps; stems removed and diced
4 Tb. freshly grated parmesan
3 Tb. finely diced ham (or diced tofu, leftover cooked sausage, etc.)
2 cloves garlic, fine mince
½ tsp red pepper flakes
2 Tb. minced parsley or basil
2 Tb. infused (or plain)olive oil
Reserved mushroom stems, fine mince
Plain bread crumbs or panko crumbs
Preheat the oven to 375. Mix all of the above together except the crumbs and stuff into the mushroom caps. Sprinkle the crumbs over the tops and place on a baking sheet. Bake till sizzling and golden, about 10 minutes, then consume! With the 2 Tb. of oil they’ll have approx. 15 mg. per mushroom. Don’t overdo!