• Mushrooms are one of my most prized culinary staples. One would say, how could such a simple item be held in such high esteem? For the simple fact you can do so much in the kitchen with them! There are a plethora of edible mushroom species from the mundane Button Mushroom to the highly valuable White or Black Truffle.

    Kush combines beautifully with mushroom flavor profiles and is sure to please anyone's taste buds. You can bake this delicious dish as a light lunch for yourself or bake up a bunch for a exquisite appetizer for a dinner party. Enjoy the sweet smell of Kush filling your kitchen as you prepare this delectable dish.

    Mise en place:

    1 large portabella cap
    1/2 cup minced sweet onion
    1/2 cup spinach
    1/2 cup ricotta cheese
    1/4 cup vegtable stock
    3 medium asparagus spears diced
    2 tablespoons Kush olive oil
    1 teaspoon garlic powder
    salt to taste

    Directions:

    Preheat your oven to 325 degrees and get a pan ready on the stove. 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 10 minutes or until liquid reduces. In a separate bowl, add the ricotta cheese, salt and mixture from the pan. Stir until fully combined and spoon into the portabella mushroom cap. Bake in the oven for 15 minutes and then serve immediately for a very nourishing dish :)