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!

Author PLVNTFOOD by Brianna Claxton


  • 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


  1. Preheat oven to 375F.
  2. 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.
  3. Fill your hollowed out mushrooms with the crab & cheese filling.
  4. Mix your breadcrumbs with olive oil, ¼ tsp garlic powder and salt.
  5. 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.
  6. Top with fresh chives and serve!

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