Stuffed Portobello Mushrooms with Blue Diamond Sriracha Almonds

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Units Scale
  • 5 Portobello mushrooms
  • 8 oz. feta cheese
  • 8 oz. cream cheese
  • 1/2 lb. fresh baby spinach
  • 6 oz. Blue Diamond Bold Sriracha Almonds
  • 3 cloves of roasted garlic
  • Lemon wedge for serving


  1. Carefully remove stems from cap and gently wipe the mushroom cap clean.
  2. Heat a small frying pan. Place the garlic; with the skin, in the pan and let the garlic grill until the skin turns slightly charred; gently pinch the garlic to pop it from the skin.
  3. Combine in a food processor the Blue Diamond Sriracha Almonds, baby spinach, roasted garlic, cream cheese and the feta cheese and process until smooth.
  4. Preheat Oven 350 degrees F.
  5. Fill each mushroom with the mixture and place in a baking pan.
  6. Bake for 20 – 25 minutes.
  7. Serve with a little squeeze of lemon.
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