Fruit Slabs Creator Vortex, The CoSlaborator Network: Trannabis Kitchen Stuffed Mushroom Recipe

Fruit Slabs Infused Stuffed Mushroom Caps

10Mg THC - 5 Mg per stuffed mushroom

We asked our longest running Collaborator and activist for the LGBTQIA+ community, Jamie London Wollberg to share with us one of his recipes he made a few weeks back on his live Trannabis Kitchen show. Since February 2 is Stuffed Mushroom Day, we are delighted to bring you a signature recipe from his kitchen.

Tag @fruitslabs @thetrannabiskitchen when you make your version.

THC Stuffed Mushroom Caps

A recipe from The Trannabis Kitchen

Show us your Slabs!

Prep:

Have all into place with veggies washed and things unwrapped. You can have veggies and pumpfu pre-chopped if that makes you feel better.

Ingredients:

2 portobello mushrooms

1 THC Fruit Slāb

1/4 piece green Zuchinni

6 cherry tomatoes

1/4 container tofu

1/4 yellow bell pepper

3 TBS nutritional yeast

1 TBS olive oil

2 Pinches of Himalayan pink sea salt

2 pinches of black pepper

2 pinches paprika

2 good pinches of Vegan mozzarella cheese

2 good pinches of Vegan cheddar cheese

Steps:

1. Small dice veggies and tofu. Mix them together with spices and put aside.

2. Foil a baking sheet if you’re putting it in the oven and Pre-heat to 350 degrees. If using a air fryer, use a mesh wrack. Clean off portobello mushrooms and lightly rub olive oil on outside and inside. Place on sheet or wrack.

3. Put in veggie pumfu mixture in mushrooms under side of cap. Top with cheeses.

4. Place in oven for 5-10 minutes, until cheese is melted thoroughly. The longer you leave it in, the more crisp it could get. If using air fryer whatever the veggie setting is and put it in the middle wrack.

5. Plate and enjoy

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