Mid-Eastern Mushroom Caps with Za’atar-Seasoned Rio Medley™

Mid-Eastern Mushroom Caps with Za’atar-Seasoned Rio Medley™

InHarvest Products Used


Yield: 8 servings

  • 2 c. chicken stock or salted water
  • 8 oz. InHarvest Rio Medley™
  • 8 medium portobello mushrooms, stems and gills removed
  • Salt and pepper, to taste
  • 4 T. olive oil, divided
  • 1/3 c. small-dice red onion
  • 1 T. minced garlic
  • 1 red bell pepper, small dice
  • 1 yellow bell pepper, small dice
  • 1 c. crumbled feta cheese
  • Za’atar, to taste
  • 1 egg, beaten


  1. Bring water or stock to a boil. Stir in InHarvest Rio Medley. Reduce heat and simmer, covered, for 15 to 17 minutes or until desired texture is achieved. (The rice should be slightly overcooked.) Reserve chilled.
  2. Coat the portobello caps with 3 T. olive oil, salt and pepper. Place the caps on a sheet tray and roast at 400°F for 4 to 5 minutes to remove some of the water in the mushrooms. Reserve and let cool.
  3. In a sauté pan over medium, heat the remaining olive oil. Sauté the onion and garlic until the onion is translucent, about 1 minute.
  4. Add the bell pepper and sauté for 1 to 2 minutes. Remove from heat and season to taste with za’atar. Reserve the mixture chilled.
  5. Toss together the chilled Rio Medley, feta and chilled vegetables. Adjust seasoning with za’atar as needed.
  6. Add the egg to bind and form ½-cup scoops for each of the portobello caps.
  7. Roast at 400°F until the internal temperature reaches 140°F. Serve warm.

Chef’s note: For appetizer portions, use cremini caps instead of portobellos.