Fact: Mushrooms are having a moment. Don’t trip, though. The New Yorker’s ‘Martha Stewart of marijuana edibles,’ author Laurie Wolf, returns with a low-key, easy, savory, winter stuffed mushroom recipe for Leafly readers. (THC only; hold the psilocybin, thanks.)

Mushroom Magic

These stuffed mushrooms scream Thanksgiving (Indigenous People’s Day) in the most come-hither way. They’re an entree prelude, and the effects should start to hit you around dessert, when you want/need it most. If you do not eat turkey, substitute tofu, jackfruit or whatever works for you. I love a customizable mushroom. You’ll find yourself making these when you need a hit of the holiday, well into Spring. They are stellar. I am an advocate for keeping doses low. Less is more, moderation, key. #Don’tfeartheedible

Makes 24, three per person, 1 milligram THC each mushroom

• 24 extra-large white button mushrooms, stems removed
• 2 tablespoons olive oil
• 2 1/2 teaspoons canna-oil, @10 mg per teaspoon
• 1/2 lb. turkey sausage, or vegetarian option
• 1/2 cup panko or corn bread crumbs
•  2 tablespoons onion, chopped
• 2 tablespoons dried cranberries, chopped
• 2 tablespoons sour cream
• 1 teaspoon sage
• 1/2 teaspoon salt
• 1/2 teaspoon coarse black pepper
• Cranberry sauce

1. Heat oven to 340℉
2. In a large saucepan, heat the oils. Add the sausage and saute on medium heat for 5-7 minutes.
3. Add the bread crumbs, onion, and cranberries and cook for 4-5 minutes. Stir in the sour cream, sage, salt and pepper, and warm.
4. Place the mushrooms on a baking sheet and divide the mixture between them.
5. Bake until the mushrooms are tender, 15-20 minutes. Top with cranberry sauce just before serving.

What’s your favorite cannabis recipe? Comment below.