Stuffed Portobello Mushrooms With Feta and Almonds |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I enjoyed this vegetarian recipe from the September Real Simple magazine today for lunch. Ingredients:
1/2 cup bulgur |
1/3 cup chopped roasted almonds |
3 scallions, thinly sliced, white and green parts separated |
1/2 teaspoon dried thyme |
kosher salt and black pepper |
4 large portabella mushrooms, stems discarded (can use 8 small) |
4 tablespoons olive oil, plus more for drizzling |
2 ounces feta, crumbled (1/2 cup) |
2 tablespoons fresh lemon juice |
4 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, 1/2 tsp salt, and 1/4 tsp pepper.
2. Meanwhile, place the mushrooms on a rimmed baking sheet, rub with 2 Tb of the oil, and season with 1/4 tsp each salt and pepper. Roast, stem side up, until tender, 18-20 minutes. Dividing evenly, top the mushrooms with the bulgur mixture and sprinkle with the Feta. Roast until warmed through, 2 to 4 minutes more.
3. In a large bowl, mix together the lemon juice, the remaining 2 Tb of oil and 1/4 tsp each salt and pepper. 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.
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