Beef Brisket Stuffed Mushrooms
Louisiana Grills Kitchen
Wood Pellet Recommendation
1/4 pound of smoked brisket
1 softened cream cheese
Zest of 1 lemon
4 large Portobello mushrooms
2 tablespoons chopped parsley
1 tablespoon Chophouse Steak Seasoning
2 garlic cloves
¼ cup Panko Japanese Bread Crumbs
1/2 cup shredded cheddar cheese
- In a large bowl, combine the cream cheese, chopped brisket, lemon juice, lemon zest, garlic, parsley, shredded cheddar, and Chophouse Steak. Mix well until everything is combined evenly.
- Stuff the cream cheese mixture into the mushroom caps, and top with a sprinkling of panko breadcrumbs. Spray the panko breadcrumbs lightly with cooking spray.
- Line a baking sheet with aluminum foil and place the mushrooms on it. Grill the mushrooms for 7-10 minutes, or until the mushrooms are tender, or until the mushrooms are tender and the cheese is bubbly and golden brown on top.
- Remove the mushrooms from the grill and serve immediately.
- Aluminum Foil
- Baking Sheet
For a delicious sauce, try topping with a balsamic vinaigrette reduction.