Stuffed Portobello Mushrooms With Feta and Almonds

Dr. Jenny's Note:

I enjoyed this vegetarian recipe from the September "Real Simple" magazine today for lunch.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 3

• 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

Directions:

1. 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 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.