Vegan Parmesan + Parsnip Stuffed Mushrooms

Vegan Parmesan + Parsnip Stuffed Mushrooms

Prep Time: 10 min Cook Time: 30 min Total Time: 40 min Servings: 4

One of the things I love the most about This and This Kitchen is that it reflects the style of cooking that keeps us excited about coming up with new creations and honing them until we are left with a delicious recipe that we can share! My style of cooking has always been a bit unpredictable, as there is nothing I love more than seeing leftover veggies in the fridge that need to be used up and instantly coming up with some concoction to avoid waste. I start grabbing things from my spice cabinets (yes, we do have multiple spice cabinets!) and go to town creating flavor profiles as I throw in a little of this and a little of that until dinner is ready, and I'm not exactly sure what I have created. That is exactly how this recipe came to be, as all of the ingredients were leftover ingredients sitting around from the week. To our excitement, it turned out so much better than we could have even hoped! The mixture of parsnips, shallots, garlic, and thyme give an amazing hearty root vegetable flavor that sits over a decadent balsamic reduction, all of which seeps into every inch of the mushrooms as they roast in the oven. And to finish it off, the mushrooms are topped with delicious vegan parmesan that melts and crisps up just enough to give you hints of parmesan chips that are absolutely to die for! While we never expected this recipe to become a recipe we would publish (since we were really just messing around with leftovers), we can't refrain from sharing this one. It's just that delicious - and we know you and anyone you share these with won’t be able to get enough of these poppable flavor bombs!


  • 1/2 cup balsamic vinegar

  • 16 oz cremini mushrooms, stems removed

  • 2 tbsp vegan butter

  • 3 parsnips, finely chopped

  • 1 shallot, finely chopped

  • 2 cloves garlic, minced

  • 3 tbsp fresh thyme, chopped

  • Salt + fresh-cracked black pepper to taste

  • 1/2 cup vegan parmesan


  1. Preheat oven to 375° F (190° C). Line a baking sheet with parchment paper.

  2. Sauté the parsnips in the butter over medium-high heat for 2 minutes. Add shallots and sauté for an additional 2 minutes. Finally, add the garlic and thyme and allow to sauté for another 2 minutes or until the parsnips are softened and cooked throughout. Season with salt + pepper to taste!

  3. Add the balsamic vinegar to a small saucepan and bring to a rapid boil before reducing to a simmer. Allow to simmer for approximately 15 minutes (or until the vinegar is reduced to a syrup), stirring frequently. Tip: Don't inhale deeply near the vinegar as it can cause a coughing fit.

  4. Lay the the mushroom caps out, gill side facing up, on the sheet lined with parchment paper and spoon a bit of the reduction into each mushroom cap.

  5. Carefully fill the mushrooms with the parsnip mixture, taking care not to spill the balsamic reduction. Sprinkle the tops with vegan parmesan.

  6. Roast the mushrooms for 15 minutes or until the mushrooms are cooked throughout and the parmesan is slightly crisp. Remove from oven and sprinkle with a bit of fresh thyme.

  7. Enjoy!