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Stuffed Portobello Mushrooms With Feta and Almonds

Source of Recipe

Unknown


List of Ingredients

Stuffed Portobello Mushrooms With Feta and Almonds


* 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
* 4 ounces mixed greens (6 cups)
* 1/2 English cucumber, thinly sliced





Recipe


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, 1/2 teaspoon salt, and /4 teaspoon pepper.

Meanwhile, place the mushrooms on a rimmed baking sheet, rub with 2 tablespoons of the oil, and season with
1/2 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 1/4 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.