Stuffed Portobello Mushrooms With Feta And Almonds

Ingredients

• 1/2 cup bulgur
• 1/3 cup chopped roasted almonds
• 3 scallions, thinly sliced and white and green parts separated
• 1/2 teaspoon dried thyme
• kosher salt and black pepper
• 4 large or 8 small portobello mushrooms, stems discarded
• 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

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