Stoner Stuffed ‘Shrooms

By OCC Staff


This is a great recipe. Somehow, mushrooms and cannabis just go together! You can use your favorite mushroom, but Crimini are excellent. Use spicy sausage for a twist, or sage flavored, which will also cover the cannabis taste.



1/4 pound ground pork sausage

12 to 15 fresh mushrooms, Crimini are great (medium to large)

1/4 cup canna-butter plus 2 tablespoons

3 tablespoons minced green pepper

3 tablespoons minced onion

1 clove garlic, minced

1 1/2 cups fresh bread crumbs

1/4 teaspoon salt

1/8 teaspoon fresh cracked black pepper

1/8 teaspoon cayenne pepper



Brown sausage and drain fat. Set aside. Wash mushrooms removing the stems and chop the stems. Melt 2 tablespoons canna butter in saute pan and cook the mushroom caps on the bottom side only for about 2 to 3 minutes.

Remove and arrange stem side up in a shallow baking dish. Heat remaining canna butter in the same pan and saute the chopped stems, green pepper, onions and garlic until tender. Remove from heat and mix in bread crumbs, black pepper, and cayenne.

Spoon the mixture into the mushroom caps filling them over the top and making sure to press mixture firmly into the caps. Bake for about 15 minutes in a 350° oven.

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OCC Staff

Oregon Cannabis Connections capable staff or contributors. Contributors names will be noted., covering the Oregon Cannabis Community and beyond, since 2010!

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