September 24, 2021
Beef Brisket Stuffed Mushrooms
Looking for a portobello mushroom recipe that will be filling enough for a meal? We take beef stuffed mushrooms and elevate it by using leftover brisket in place of ground beef. Just another recipe that will leave you confident in smoking a full brisket, so you won’t have to worry about what to do with all that leftover beef.
Category
Dinner
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Author:
Louisiana Grills Kitchen
Ingredients
-
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
-
Lemon juice
-
¼ cup Panko Japanese Bread Crumbs
-
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.