RECIPE: Kush-Infused Stuffed Portabella Mushroom Caps

Fourth of July is right around the corner, which means flags, fireworks and cookouts. Of course there’ll be all the BBQ staples; hamburgers, hot links, chicken — in other words, a lot of meat. But for a change of pace — or just a unique accompaniment to your classic Fourth fare — try this simple, satisfying and (of course) cannabis-tinged dish; an elegant celebration of an often underrated culinary treasure — the mushroom.

Mushrooms are one of my most prized culinary staples. How could such a simple ingredient be held in such high esteem, you ask? For the simple fact you can do so much in the kitchen with them!

And there are almost too many mushrooms to choose from: There are a plethora of edible mushroom species, from the humble button mushroom to the highly prized white or black truffle.

The complex pungency of any strain claiming the Kush lineage should combine beautifully with just about any mushroom flavor profile, and the portabella is no exception. You can bake this delicious dish as a light lunch for yourself or make it the supporting star of your Fourth of July cookout — portabella mushrooms are right at home on the grill.

And if you must have cannabis-infused meat at your barbecue, keep it kushy with this recipe for Pineapple Kush-infused beef satay.

Enjoy the sweet smell of Kush filling your kitchen (or wafting from your grill) as you prepare this delectable dish — the end result is sure to please anyone’s taste buds!

Mise en place:

• 1 large portabella mushroom cap
• 1/2 cup minced sweet onion
• 1/2 cup spinach
• 1/2 cup ricotta cheese
• 1/4 cup shaved parmesan cheese
• 1/4 cup vegetable stock
• 3 medium asparagus spears, diced
• 1 tablespoon Kush-infused olive oil
• 1 teaspoon garlic powder
• salt to taste

Directions:

Step 1: Preheat your oven to 325 degrees and get a pan ready on the stove.

Step 2: On medium low heat in the pan combine the kush olive oil, stock, garlic, onion, spinach, and asparagus. Cook for 10 minutes on medium low, then turn the stove to the lowest setting and cook for another until the liquid reduces.

Step 3: In a separate bowl, add the ricotta cheese, parmesan cheese, salt and vegetable mixture from the pan. Stir until fully combined and spoon into the portabella mushroom cap.

Step 4: Bake in the oven for 25 minutes or until the mushroom cap is well cooked. This will depend on thickness and size of the mushroom. Then serve immediately for a very nourishing dish.

Strain Suggestions:

I would recommend any Kush strain with a terpene profile that strongly reflects the classic Kush family phenotype. Pick the strain with the strongest, most pleasing nose for this dish; Tahoe OG, Hindu Kush and Burmese Kush are all be ideal options. Be creative, follow your nose/taste buds and have fun with it!

Dosage:

If the strain of Kush you choose has a THC content tests around 20 percent, then you would have a potency of roughly 200 mg per gram — 20 percent of 1,000 mg. Substitute the actual THC percentage of your strain and do the math to calculate the desired dosage per tablespoon for your cannabis oil. Adjust the dosage accordingly to your personal preferences.

TELL US, what’s your favorite mushroom?