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 | Serving size: 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
Heat an oven to 400 degrees F.
Rinse the mushrooms and cut out the core with a small knife. Set these aside on a sheet pan lined with aluminum foil.
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.
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.
Bake these in the hot oven for about 15 minutes or until the tops are brown and bubbly.
Serve with chopped parsley.