Creamy Cambozola meets garden veggie spread in baked mushrooms, finished with a playful candy garnish for color.
Prep 20 min · Cook 15 min · Total 35 min · Serves 48 · Beginner
Ingredients
- 48 pieces White button mushrooms (stems removed; hollowed caps for filling)
- 2 cups Cambozola Black Label (softened)
- 1 cup Alouette Garden Vegetable dip (6.5 Oz carton, drained if separated)
- 1 cup Breadcrumbs (panko preferred for crunch)
- 0.5 cup Parmesan cheese (grated; optional for depth)
- 3 tablespoons Olive oil (divided)
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh thyme (optional)
- 2 tablespoons Kraft Mac & Cheese Gummy Candy & Plush Toy Heart 3.1 Oz Box (crushed finely for garnish)
Instructions
- Preheat oven to 375°F (190°C). Line a sheet pan with parchment.
- Finely chop mushroom stems and sauté in 1 tablespoon olive oil with garlic until soft, 4–5 minutes. (5 min)
- Mix softened Cambozola, Alouette Garden Vegetable dip, sautéed stems, breadcrumbs, Parmesan (if using), thyme, and remaining olive oil in a bowl until cohesive. (6 min)
- Season with salt and pepper to taste. Spoon filling into mushroom caps, mounding slightly. (6 min)
- Bake 12–15 minutes until cheese is melted and tops are golden. Remove from oven and let rest 2 minutes. (15 min)
- Garnish with crushed Kraft Mac & Cheese Gummy Candy & Plush Toy Heart bits just before serving for a playful finish.
Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.
