Stuffed Portobello Mushrooms With Feta And Almonds

• 1/2 cup bulgur
• 1/3 cup chopped roasted almonds
• 3 scallions, thinly sliced, white and green parts separated
• 1/2 teaspoon dried thyme
• kosher salt and black pepper
• 4 large portabella mushrooms, stems discarded (can use 8 small)
• 4 tablespoons olive oil, plus more for drizzling
• 2 ounces feta, crumbled (1/2 cup)
• 2 tablespoons fresh lemon juice
• 4 ounces mixed greens (6 cups)
• 1/2 English cucumber, thinly sliced

1. Heat oven to 400u0b0F 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, 1/2 tsp salt, and 1/4 tsp pepper.
2. Meanwhile, place the mushrooms on a rimmed baking sheet, rub with 2 Tb of the oil, and season with 1/4 tsp each salt and pepper. Roast, stem side up, until tender, 18-20 minutes. Dividing evenly, top the mushrooms with the bulgur mixture and sprinkle with the Feta. Roast until warmed through, 2 to 4 minutes more.
3. In a large bowl, mix together the lemon juice, the remaining 2 Tb of oil and 1/4 tsp 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.

bulgur, almonds, scallions, thyme, kosher salt, portabella mushrooms, olive oil, feta, lemon juice, mixed greens, cucumber

Taken from www.food.com/recipe/stuffed-portobello-mushrooms-with-feta-and-almonds-470673 (may not work)