Stuffed Portobello Mushrooms With Feta And Almonds

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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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