STONER MUSHROOMS RECIPES

Steps:

• 1. Prepare the mushrooms. Remove and finely chop the stems, and set them aside. Lightly coat each mushroom with oil, sprinkle them with salt and pepper, and lay them cap side up on a baking sheet.
• 2. In a medium skillet, heat the olive oil over medium heat. Add the sausage, and cook, breaking it up with a spoon into small pieces, until all the pink has disappeared, 4 to 5 minutes.
• 3. Add the chopped mushroom stems, green onion, garlic, and jalapen~o and cook until the stems are tender, 2 to 3 minutes more.
• 4. Remove the skillet from the heat and stir in the canna-oil, mixing thoroughly for 2 minutes.
• 5. Stir in the tomato, bread crumbs, Neufcha^tel, cotija, and a pinch of salt and pepper.
• 6. Fill the mushroom caps with 11/2 tablespoons each of the sausage mixture.
• 7. Bake the mushrooms until they are tender and the filling is golden brown on top, about 20 minutes.
• 8. Sprinkle with the cilantro and serve.

Steps:

• Heat oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until bottom side is golden brown, about 3 minutes. Season with salt and pepper, toss mushrooms, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes more.
• Reduce heat to medium and add butter, thyme sprigs, and garlic to skillet. Tip skillet toward you so butter pools at bottom edge. Spoon foaming butter over mushrooms until butter smells nutty, about 4 minutes. Remove mushrooms from skillet with a slotted spoon.