You are here: Home » Recipes » Stuffed Mushrooms with Corn and Saffron Stuffed Mushrooms with Corn and Saffron Recipe by Our Cookbook Collection Yield servings Saffron blesses everything it comes in contact with, including these stuffed treats. PrintEmail Ingredients 1 tablespoon olive oil2 teaspoons red wine vinegar1 tablespoon wheat-free tamari or other soy sauce2 tablespoons freshly squeezed lemon juice12 large cremini mushrooms, stems removed and discarded Olive oil2 tablespoons finely diced yellow onion3 tablespoons diced celery2 cloves garlic, minced or pressed1/8 teaspoon saffron threads in 1/4 cup hot water or vegetable stock1/4 cup plus 1 tablespoon bread crumbs1/4 cup corn1/4 teaspoon sea salt (or to taste)1 pinch freshly ground black pepper1 pinch crushed red pepper flakes2 teaspoons nutritional yeast (optional)1 teaspoon minced fresh tarragon1/4 cup grated vegan Cheddar or mozzarella-style cheese (optional) Instructions Preheat the oven to 400F. Prepare the mushrooms: Place the first 4 ingredients (olive oil through lemon juice) 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 of 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. From the book The 30 Minute Vegan’s Taste of Europe, by Mark Reinfeld. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2012.