Get ready to embark on a journey to flavour town with these THC-infused sausage stuffed mushrooms topped with aged mozzarella and cheddar. It's like a party in your mouth, and everyone's invited – even your taste buds are RSVPing "heck yes!"
Dosing:
By using our THC infused olive oil, we know that there is 26mgs of THC in each tablespoon, giving us 52mgs for the entire recipe giving each mushroom cap approx 4.3mgs of THC. To adjust the dosage down, simply substitute one of the THC infused tablespoons with non-infused olive oil.
Ingredients:
15 large white mushrooms
200g (7 oz) sausage, casings removed
2 shallots, finely chopped
Mushroom stems (removed from the mushrooms), finely chopped
1 cup aged mozzarella and cheddar cheese, grated
2 tablespoons THC infused olive oil
2 cloves garlic, minced
2 tablespoons of fresh chopped rosemary
Salt and pepper to taste
Instructions:
Step 1:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Clean the mushrooms and remove the stems. Set aside the mushroom caps and finely chop the stems.
Step 2:
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the sausage to the skillet, breaking it up with a spoon. Cook until browned and cooked through.
Add the chopped mushroom stems, rosemary and shallots to the skillet. Cook for another 3-4 minutes until the shallots are soft and the mushrooms are cooked. Season with salt and pepper to taste.
Step 3:
Take each mushroom cap and spoon the sausage mixture into the cavity, packing it gently. Place the stuffed mushrooms on the prepared baking sheet.
Step 4:
Sprinkle grated aged mozzarella and cheddar cheese generously over each stuffed mushroom.
Step 5:
Transfer the baking sheet to the preheated oven and bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
Step 6:
Once done, remove the stuffed mushrooms from the oven and let them cool for a few minutes. Serve warm as an appetizer or a delightful addition to any meal.
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