This recipe for vegan stuffed mushrooms with corn and saffron is from Mark Reinfeld's "The 30 Minute Vegan’s Taste of Europe" (Da Capo Lifelong/Perseus Books Group, 2012).
Reinfeld says, "These mushrooms will be the talk of your next ... party. Saffron blesses everything it comes in contact with, including these stuffed treats. The stuffing can be used in a multitude of dishes. Serve as an appetizer before any of your ... feasts."
Compare this recipe to my Polish stuffed mushroom kebabs recipe which is NOT vegan.
Here are two more recipes from Reinfeld's "The 30 Minute Vegan's Taste of Europe" -- Vegan Moussaka Recipe and Vegan Baked Potato Latkes Recipe
Here is a larger photo of Mark Reinfeld's Vegan Stuffed Mushroms with Corn and Saffron.
Reinfeld says, "These mushrooms will be the talk of your next ... party. Saffron blesses everything it comes in contact with, including these stuffed treats. The stuffing can be used in a multitude of dishes. Serve as an appetizer before any of your ... feasts."
Compare this recipe to my Polish stuffed mushroom kebabs recipe which is NOT vegan.
Here are two more recipes from Reinfeld's "The 30 Minute Vegan's Taste of Europe" -- Vegan Moussaka Recipe and Vegan Baked Potato Latkes Recipe
Here is a larger photo of Mark Reinfeld's Vegan Stuffed Mushroms with Corn and Saffron.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 Stuffed Mushrooms
Ingredients:
- Mushroom Marinade:
- 1 tablespoon olive oil
- 2 teaspoons red-wine vinegar
- 1 tablespoon wheat-free tamari or other soy sauce
- 2 tablespoons freshly squeezed lemon juice
- 12 large cremini mushrooms, stems removed and discarded
- Mushroom Stuffing:
- 1 tablespoon olive oil
- 2 tablespoons finely diced yellow onion
- 3 tablespoons diced celery
- 2 garlic cloves, minced or pressed
- 1/8 teaspoon saffron threads in 1/4 cup hot water or vegetable stock
- 1/4 cup plus 1 tablespoon bread crumbs or gluten-free bread crumbs
- 1/4 cup corn
- 1/4 teaspoon sea salt, or to taste
- Pinch freshly ground black pepper
- Pinch crushed red pepper flakes
- 2 teaspoons nutritional yeast (optional)
- 1 teaspoon minced fresh tarragon
- 1/4 cup grated vegan Cheddar- or vegan mozzarella-style cheese (optional but recommended)
Preparation:
- heat oven to 400 degrees. Prepare the mushrooms: Place the marinade ingredients in an
8-inch casserole dish and mix well. Clean the mushrooms with a mushroom brush or a slightly damp cloth. Add the mushrooms to the casserole dish and allow them to sit in the marinade while you prepare the stuffing. Flip periodically to ensure an even coating.
- Prepare the stuffing: Place the olive oil in a small sauté pan over medium-high heat. Add
the onion, celery, and garlic, and cook for 3 minutes, stirring frequently. Add the remaining
ingredients, except the tarragon and the vegan cheese but including the saffron and its soaking
water, and cook for 3 minutes, stirring frequently. Add the tarragon and mix well.
- Fill the mushrooms with the stuffing mixture. You can form a small mound of stuffing on
each mushroom. Top with the vegan cheese, if using, and bake for 20 minutes before serving.
- Variations:
- Replace the tarragon with 1 tablespoon finely chopped fresh flat-leaf parsley or basil.
- Replace the corn with chopped walnuts, pecans, or hazelnuts.
- Replace the red-wine vinegar in the marinade with balsamic vinegar and add 1 teaspoon of pure maple syrup and 1 teaspoon of vegan Dijon mustard.
- For gluten-free, use gluten-free bread crumbs.
- Replace the tarragon with 1 tablespoon finely chopped fresh flat-leaf parsley or basil.
