Stuffed Portobello Mushrooms With Feta

Photo by Con Poulos
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 332 calories
    • 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


  1. Check 1/2cup bulgur
  2. Check 1/3cup chopped roasted almonds
  3. Check 3 scallions, thinly sliced and white and green parts separated
  4. Check 1/2teaspoon dried thyme
  5. Check kosher salt and black pepper
  6. Check 4 large or 8 small portobello mushrooms, stems discarded
  7. Check 4tablespoons olive oil, plus more for drizzling
  8. Check 1/2cup crumbled Feta (2 ounces)
  9. Check 2tablespoons fresh lemon juice
  10. Check 5ounces mixed greens (6 cups)
  11. Check 1/2 English cucumber, thinly sliced


  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.