Organic Heritage Medley Stuffed Mushrooms


A nutritious combination of white rice, lentils, and millet seasoned with savory mushrooms, sun-dried tomatoes, and spices, our Organic Heritage Medley is a hearty filling for fresh mushrooms. Top with breadcrumbs, parsley and tangy goat cheese for the perfect holiday appetizer.


Prep time: 15 min | Cook time: 40 min | Serves: 24 Mushrooms



  • 1 cup Organic Heritage Medley 

  • 1 tablespoon olive oil 

  • 24 large cremini mushrooms 

  • 4 oz soft goat cheese 

  • ½ cup Italian breadcrumbs 

  • 1 bunch Italian parsley chopped 


  1. Heat an oven to 400 degrees F. 

  2. Rinse the mushrooms and cut out the core with a small knife. Set these aside on a sheet pan lined with aluminum foil. 

  3. Combine 1 cup Heritage Medley with 2 cups stock or water and 1 tablespoon olive oil in 2-quart pot. Bring to a boil over high heat. Cover reduce heat to low, and simmer for about 20 minutes. Remove from heat and let stand 5 minutes, covered. Transfer the medley to a sheet pan to cool. 

  4. When the medley is cool enough to touch scoop about a tablespoon into the cavity of each mushroom. Top the mushrooms with a dollop of goat cheese and sprinkle with breadcrumbs.  

  5. Bake these in the hot oven for about 15 minutes or until the tops are brown and bubbly.  

  6. Serve with chopped parsley.