Rating: 3.5 stars
45 Ratings
  • 5 star values: 13
  • 4 star values: 11
  • 3 star values: 9
  • 2 star values: 10
  • 1 star values: 2

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Credit: Con Poulos

Recipe Summary

hands-on:
20 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

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

Nutrition Facts

332 calories; fat 24g; saturated fat 5g; cholesterol 13mg; sodium 662mg; protein 9g; carbohydrates 24g; sugars 4g; fiber 6g; iron 3mg; calcium 138mg.
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