Our Canna Crab Microdosed Mushroom recipe is perfect for your next holiday gathering. It takes 3 to get a full dose, so it’s easy for everyone to create an ideal experience, just for them. They can also be made ahead of time and refrigerated or frozen until your next holiday bash.
- 24 Button Mushrooms, stems removed
- 12 oz Crab Meat
- 1/4 cup Canna-Butter (melted over low heat
- 1/4 cup Shredded Parmesan
- 1/2 cup Shredded Mozzarella
- 4 Green Onions finely chopped
- 1 Red Pepper finely chopped
- 2 tsp Minced Garlic
- 2 oz Cream Cheese
- 1/2 cup Panko Bread Crumbs
- 1/2 tsp Pepper
- 1 tsp Salt
- 1/2 tsp Garlic Powder
- 1 Tbsp Chopped Cilantro
- Lemon Juice from 1 lemon
Preheat oven to 375.
Mix bread crumbs, salt, pepper, garlic powder, and cilantro in a large bowl.
Add in red pepper, minced garlic, and green onions and mix thoroughly.
Mix in mozzarella, parmesan, cream cheese, cannabutter, and crab meat and mix until combined. Squeeze the juice from 1/2 the lemon in and mix.
Fill mushroom caps with crab mix. Each mushroom should get roughly 1 1/2 – 2 tablespoons of crab mixture.
Bake for 20-25 minutes or until the tops begin to brown. Remove from the oven and let cool slightly. Serve with fresh lemon and enjoy!