Hands-On Time
20 Mins
Total Time
35 Mins
Yield
Serves 4
Con Poulos

How to Make It

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.

Ratings & Reviews

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Reviews
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