Ingredients
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1/4 pound of smoked brisket
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1 softened cream cheese
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Zest of 1 lemon
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4 large Portobello mushrooms
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2 tablespoons chopped parsley
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1 tablespoon Chophouse Steak Seasoning
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2 garlic cloves
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Lemon juice
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¼ cup Panko Japanese Bread Crumbs
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1/2 cup shredded cheddar cheese
Directions
- 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.
Special Tools
- Aluminum Foil
- Baking Sheet
Diet Info
Flexible Dieting
Recipe Note
For a delicious sauce, try topping with a balsamic vinaigrette reduction.
