This post is sponsored by Blue Diamond Almonds. All opinions expressed are mine alone.
These portobello mushrooms are stuffed with a creamy cheese filling that is spiced up with Blue Diamond Bold Sriracha Almonds! They make a perfect side, or stand alone for a light, easy lunch or dinner.
Today marks the first official day of summer, ushering in blissful weekends by the sea and lighter, fresh meals to grace our tables.
In the spirit of summer, I created a simple yet wholesome recipe- portobello stuffed mushrooms.
These stuffed portobellos are not only perfect warm weather fare, but they are versatile and can be served alongside steak or served on their own with a good Pinot Blanc or Riesling.
I strayed away from the traditional breadcrumb filling, blending feta and cream cheese with fresh Spinach, roasted garlic and new Blue Diamond Sriracha Almonds to add a bit of spice and zing to this classic side.
Turn up the heat this summer with Blue Diamond Bold Sriracha Almonds and wow your guests with this delicious new nut! What will you create?
Stuffed Portobello Mushrooms with Blue Diamond Sriracha Almonds
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 1x
Ingredients
- 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
Instructions
- Carefully remove stems from cap and gently wipe the mushroom cap clean.
- 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.
- Combine in a food processor the Blue Diamond Sriracha Almonds, baby spinach, roasted garlic, cream cheese and the feta cheese and process until smooth.
- Preheat Oven 350 degrees F.
- Fill each mushroom with the mixture and place in a baking pan.
- Bake for 20 – 25 minutes.
- Serve with a little squeeze of lemon.
Enjoy with Love,
Catherine
xo
Chloe Crabtree says
I love stuffed mushrooms, I am really wondering how spicy these are and if I could handle it. I love Blue Diamond's Salt and Vinegar almonds, but have been afraid the sriracha might be too hot for me! I would love it if you would come by and share these at my new link party at: http://celebrateanddecorate.com/celebrate-it-sunday-link-party-3/ maybe some of my readers are a little more daring than I am!
April J Harris says
What a lovely way to serve portabello mushrooms, Catherine! They look so flavourful and elegant! Thank you for sharing with us at the Hearth and Soul hop.
Stephanie says
These look amazing, Catherine! I am not a mushroom fan, but I could definitely go for one of these 🙂 Thanks for sharing with Roses of Inspiration.
Erika says
This is definitely a recipe I need to try! Thanks for sharing in the Thursday Favorite Things Blog Hop!
Erika
@whaterikawears.com
Ashley says
This looks so good. I love portobello mushrooms and those almonds look delicious! Thanks for sharing with us at the Merry Monday link party. Hope to see you again next week. Sharing your post on Twitter!
peter @feedyoursoultoo says
I am sure the almonds add great texture and I love the kick the sriracha gives.
Mary Frances says
Oh my lanta YES! I am loving almonds right now and combining them with stuffed mushrooms sounds incredible! What a creative and delicious idea!
Medeja says
Yummy! Stuffing sounds very delicious!
Christin@SpicySouthernKitchen says
I love sriracha almonds! What a great way to use them in a recipe!