Cambozola Veggie-Stuffed Mushrooms
Recipes developed by the BoxNCase culinary team
Creamy Cambozola meets garden veggie spread in baked mushrooms, finished with a playful candy garnish for color.
Estimated Cost
$0.95/serving
Ingredients
9 available on BoxNCasepieces White button mushrooms (stems removed; hollowed caps for filling)
Dix Farms White Button Mushrooms 10lb
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cups Cambozola Black Label (softened)
Cambozola Black Label
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cup Alouette Garden Vegetable dip (6.5 Oz carton, drained if separated)
Alouette Garden Vegetable 6.5Oz
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cup Breadcrumbs (panko preferred for crunch)
Chatham Village Crouton Garlic Btr Large Cut 40oz
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cup Parmesan cheese (grated; optional for depth)
Fresh Gourmet Parmesan Cheese Crisps
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tablespoons Olive oil (divided)
Ines Rosales Lemon Sweet Olive Oil Tortas 6.34 Oz
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cloves Garlic (minced)
Dix Farms Garlic Black Bulbs 1lb
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teaspoon Fresh thyme (optional)
Dix Farms Thyme Microgreens 3oz
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tablespoons Kraft Mac & Cheese Gummy Candy & Plush Toy Heart 3.1 Oz Box (crushed finely for garnish)
Kraft Mac & Cheese Gummy Candy & Plush Toy Heart 3.1 Oz Box
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Instructions
- 1
Preheat oven to 375°F (190°C). Line a sheet pan with parchment.
- 2
Finely chop mushroom stems and sauté in 1 tablespoon olive oil with garlic until soft, 4–5 minutes.
- 3
Mix softened Cambozola, Alouette Garden Vegetable dip, sautéed stems, breadcrumbs, Parmesan (if using), thyme, and remaining olive oil in a bowl until cohesive.
- 4
Season with salt and pepper to taste. Spoon filling into mushroom caps, mounding slightly.
- 5
Bake 12–15 minutes until cheese is melted and tops are golden. Remove from oven and let rest 2 minutes.
- 6
Garnish with crushed Kraft Mac & Cheese Gummy Candy & Plush Toy Heart bits just before serving for a playful finish.
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