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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.
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.
Top the mushrooms with the bulgur mixture and sprinkle with the
Feta, dividing evenly. Roast until warmed through, 2 to 4 minutes
more.
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