I am not one to toot my own horn but I really outdid myself with these. As someone who has spent a many family Thanksgivings or holiday meal confronted with the same standards over and over, it is a personal goal of mine to put some new life into what’s on the table, and that begins solely with the food.
To begin, saffron makes a meal feel instantly elevated. Not in a fussy way, just in the way that a single solid pinch can turn rice, in this case the risotto arborio kind, into a sunset-colored canvas for flavor. In this recipe, that sunset meets slightly roasted mushrooms, the tart bite of non-sweetened dried cranberries, and “herby” thyme.
And when you spoon the risotto into the mushroom caps, you’ll understand why this works so well for gatherings. It not only will stand out for its beauty, but its ease to share as either appetizers, or a twist on a main.
This recipe also happens to be 100% vegan and gluten free, but that’s not necessarily the point—it’s just really good food. Truly, holidays are about feeding the masses and what better than a dish that everyone will want to enjoy and everyone CAN enjoy? Nothing!
A few tips: bloom your saffron in warm broth before adding it, don’t rush the rice, and salt as you go. Once the risotto’s ready, stuff it into roasted mushroom caps and give them a quick bake to let the edges turn golden. That final squeeze of lemon at the end wakes everything up.
Serve these as a centerpiece, or alongside something green. Either way, they’ll disappear fast.
Saffron, Thyme, and Cranberry Risotto Stuffed Mushrooms
Equipment
- Large sauté pan
- Small saucepan
- Baking sheet
- Parchment paper
- Wooden spoon
- Measuring cups and spoons
Ingredients
For the Mushrooms:
- 12 large cremini or baby portobello mushrooms stems removed and reserved
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the Saffron Risotto:
- 1 tbsp olive oil
- 1 small shallot finely minced
- reserved mushroom stems finely chopped
- 2 cloves garlic minced
- 1 cup arborio rice
- 3 –4 cups warm vegetable broth
- 1 pinch saffron threads
- ½ cup dry white wine optional, or use broth
- 2 tbsp nutritional yeast
- 1 tbsp vegan butter or olive oil
- 1 tbsp fresh thyme leaves plus more for garnish
- ⅓ cup dried no sugar added cranberries chopped
- ½ lemon juiced
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare mushrooms. Brush the mushroom caps with olive oil, sprinkle with salt and pepper, and place hollow side down on the baking sheet. Roast for 10 minutes to release moisture. Drain off any liquid, flip, and set aside.
- Bloom the saffron. In a small bowl, add the saffron threads to 2 tablespoons of warm broth. Let sit for at least 5 minutes.
- Start the risotto. Heat olive oil in a large sauté pan over medium heat. Add shallot, chopped mushroom stems, and garlic. Cook until softened, about 3 minutes.
- Add the arborio rice and stir for 1 minute to toast slightly.
- Pour in the white wine (if using) and stir until absorbed.
- Add the broth one ladle at a time, stirring often. Wait until the liquid is mostly absorbed before adding the next ladle. Continue until the rice is tender and creamy, about 20–25 minutes.
- Stir in the saffron infusion, nutritional yeast, vegan butter, thyme, and cranberries. Season with salt, pepper, and a squeeze of lemon juice.
- Stuff the mushrooms. Spoon the risotto into each mushroom cap, pressing lightly to fill. Return to the oven and bake for 10–12 minutes until the tops are lightly golden and set.
- Garnish with extra thyme and serve warm.
Notes
You could add chopped pistachios on top for crunch and a pop of color, should you like!