MUSHROOM BOWL WEED RECIPES

Steps:

• Preheat the oven to 350 degrees F.
• Take a spoon and carefully remove the stems from the mushroom caps, leaving the caps intact. Discard stems, set aside.
• In a small bowl, mix sausage meat with ground bud until evenly combined. Heat oil in a small skillet over medium heat. Add sausage and cook, stirring, until just cooked through, about 10 minutes. In order to avoid over heating the THC, cook only on medium heat, keep stirring and moving the meat while cooking, and cook just until meat is no longer raw. Remove from heat and stir in breadcrumbs and shredded hard cheese until well combined.
• Divide filling among the 8 large mushroom caps. Top each stuffed mushroom with a thin slice of soft cheese. Bake until mushrooms and filling are heated through and the top cheese has melted and started to brown, about 15 to 20 minutes. Serve hot.

Steps:

• Place mushrooms in a 4- or 5-qt. slow cooker. In a small bowl, whisk butter and ranch mix; pour over mushrooms. Cook, covered, on low until mushrooms are tender, about 3 hours. Serve with a slotted spoon. If desired, sprinkle with dill., Freeze option: Freeze mushrooms and juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little broth or water if necessary.