CAMBOZOLA Tomato Mushroom Raclette Skillets
Ingredients (12 skillets):
250 g CAMBOZOLA Classic
200 g mushrooms
5 vine tomatoes
10 sprigs basil
1. Wash, clean and dice the tomatoes. Clean the mushrooms, then slice them thinly. Wash the basil and shake to dry. Pull the leaves off the stems and chop finely, reserving a few leaves to use as garnish. Combine tomatoes, mushrooms, and chopped basil. Slice CAMBOZOLA into small cubes.
2. Divide the mushroom and tomato mixture among the raclette skillets. Sprinkle the CAMBOZOLA over the top and place under the hot raclette grill for approx. 5 minutes to cook. Garnish skillets with the remaining basil.
© Käserei Champignon by House of Food