Stuffed Portobello Mushrooms With Feta and Almonds

Ingredients

1/2 cup bulgur

1/3 cup chopped roasted almonds

3 scallions, thinly sliced and white and green parts separated

1/2 teaspoon dried thyme

kosher salt and black pepper

4 large or 8 small portobello mushrooms, stems discarded

4 tablespoons olive oil, plus more for drizzling

2 ounces Feta, crumbled (1⁄2 cup)

2 tablespoons fresh lemon juice

5 ounces mixed greens (6 cups)

1/2 English cucumber, thinly sliced

Directions

Heat oven to 400° F. Cook the bulgur according to the package directions; transfer to a medium bowl and let cool to room temperature. Stir in the almonds, scallion whites, thyme, ½ teaspoon salt, and ¼ teaspoon pepper.

Meanwhile, place the mushrooms on a rimmed baking sheet, rub with 2 tablespoons of the oil, and season with ¼ teaspoon each salt and pepper. Roast, stem-side up, until tender, 18 to 20 minutes. Dividing evenly, top the mushrooms with the bulgur mixture and sprinkle with the Feta. Roast until warmed through, 2 to 4 minutes more.

In a large bowl, whisk together the lemon juice, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the greens and cucumber and toss to combine. Drizzle the mushrooms with olive oil, sprinkle with the scallion greens, and serve with the salad.

Source: Real Simple