Today is National Cheese Day if you didn’t know, and I wanted to celebrate that by teaming up with one of my favorite vegan cheese companies, Treeline Cheese to create an amazing recipe (and giveaway) for you!
I created these absolutely delicious Crab & Chipotle Cheese Stuffed Mushrooms using their Chipotle & Serrano Pepper Soft Cheese! Trust me when I say their cheeses are UNREAL and are so good used in recipes, or just on a vegan charcuterie board. You can really use any flavor of their cheeses here, the scallion one would also be amazing! But I love the kick the chipotle Serrano cheese gives to these.
I’m currently doing a giveaway with Treeline on my instagram @plvntfood! It ends June 8th, 2021, but if you’d like to enter to win some free cheeses- head over there to check it out! The recipe is below and I can’t wait to see your recreations of these delicious mushrooms!
Crab & Chipotle Cheese Stuffed Mushrooms
These Crab & Chipotle Cheese Stuffed Mushrooms are not only vegan, but are perfect for National Cheese Day!
- 2 cans brined jackfruit drained/rinsed/seeds removed
- 1 package Treeline Chipotle Serrano Cheese
- ½ tsp garlic powder
- ½ tsp sea salt
- ½ tsp onion powder
- ½ tsp black pepper
- 1 package baby bella mushrooms hollowed out.
- ¾ cup plain breadcrumbs
- 2 tsp olive oil
- ¼ tsp garlic powder
- ¼ tsp sea salt
- Fresh chives
Preheat oven to 375F.
In a food processer add your jackfruit, Treeline cheese, ½ tsp garlic powder, salt, onion powder, and black pepper. Blend until relatively smooth and uniform but leaving some chunks.
Fill your hollowed out mushrooms with the crab & cheese filling.
Mix your breadcrumbs with olive oil, ¼ tsp garlic powder and salt.
On a non-stick baking tray, add your mushrooms, and top each with some breadcrumbs. Bake for 20-25 minutes until the mushrooms are soft and the breadcrumbs are golden brown.
Top with fresh chives and serve!