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Stuffed Portobello Mushrooms With Feta

Stuffed Portobello Mushrooms With Feta and Almonds
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Serves 4| Hands-On Time: | Total Time:



  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.
By September, 2011

Nutritional Information

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

Quick Tip

Portobello Mushrooms
To clean portobello mushrooms, cut off the stems and, using a damp paper towel, gently brush away any soil on the tops of the caps.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.