Stuffed Portobello Mushrooms With Feta and Almonds

Roast meaty Portobello mushrooms until tender, and then stuff with a mixture of nutrient-rich bulgur, chopped almonds, sliced scallions, and thyme. While the dish warms, prepare a complementary side salad: Simply toss mixed greens and cucumbers with a zesty homemade lemon dressing. 

Hands-On Time

20 Mins

Total Time

35 Mins

Yield

Serves 4

By Charlyne Mattox

September 2011

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
• 1/2 cup crumbled Feta (2 ounces)
• 2 tablespoons fresh lemon juice
• 5 ounces mixed greens (6 cups)
• 1/2 English cucumber, thinly sliced

Directions:

Step 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, ½ teaspoon salt, and ¼ teaspoon pepper.

Step 2

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.

Step 3

Top the mushrooms with the bulgur mixture and sprinkle with the Feta, dividing evenly. Roast until warmed through, 2 to 4 minutes more.

Step 4

Whisk together the lemon juice, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl. Add the greens and cucumber and toss to combine.

Step 5

Drizzle the mushrooms with olive oil, sprinkle with the scallion greens, and serve with the salad.

Source:  realsimple.com