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