•12 ounces medium-sized white mushrooms
•4 tablespoons salted butter
•2 tablespoons Cannabutter
•½ teaspoon onion powder
•½ teaspoon garlic powder
•1 teaspoon dried thyme
•½ teaspoon paprika
•¼ teaspoon salt
•¾ cup plain breadcrumbs
•⅓ cup grated parmesan cheese
•1 tablespoon fresh parsley (finely chopped)
•Preheat oven to 375 degrees.
•Rinse the mushrooms lightly to clean them of any dirt and pat them dry with a paper towel.
•Carefully break off the mushroom stems and arrange them neatly on a sheet pan with the cap side up.
•Mix and heat butter and cannabutter in a small saucepan over low heat until it’s just melted. Remove from the heat and stir onion powder, garlic powder, thyme, paprika, and salt into the butter until combined.
•Mix in breadcrumbs, parmesan cheese and fresh parsley, and stir to combine.
•Stuff a spoonful of breadcrumb mixture into each mushroom cap
•Bake for 9-12 minutes until perfectly toasted
