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.
