Stuffed Portobello Mushrooms With Feta

Stuffed Portobello Mushrooms With Feta and Almonds
Con Poulos
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preparation
20
minutes
cooking
35
minutes
Serves 4

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

  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.
  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.
  3. Top the mushrooms with the bulgur mixture and sprinkle with the Feta, dividing evenly. Roast until warmed through, 2 to 4 minutes more.
  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.
  5. Drizzle the mushrooms with olive oil, sprinkle with the scallion greens, and serve with the salad.
Charlyne Mattox
August 2011

Nutritional Information

  • Per Serving
  • Calories 332
  • Fat 24 g
  • Sat Fat 5 g
  • Cholesterol 13 mg
  • Sodium 662 mg
  • Protein 9 g
  • Carbohydrate 24 g
  • Sugar 4 g
  • Fiber 6 g
  • Iron 3 mg
  • Calcium 138 mg
What does this mean? See Nutrition 101.

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