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Beef Brisket Stuffed Mushrooms

Beef Brisket Stuffed Mushrooms

Cook Time

15 min



Prep Time

15 min



Beef Brisket Stuffed Mushrooms


1/4 pound of smoked brisket Brisket
1 tablespoon Chophouse Steak Seasoning
1 Cream Cheese, Softened
2 Garlic, Cloves
zest of 1 Lemon
1 Lemon, Juice
4 large portabell Mushroom
¼ cup Panko Japanese Bread Crumbs
2 tablespoons Parsley, Chopped
1/2 cup Shredded Cheddar Cheese

Cooking Instructions

Looking for a portobello mushroom recipe that will be filling enough for a meal? We take beef stuffed mushrooms and turn it up to another level by using leftover brisket. What we have is a BBQ beef portobello recipe that will turn heads.

  • Start up your Louisiana. Once it’s fired up, set the temperature to 325°F.
  • 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.


For a savory, bacon-like aroma, try our Hickory Hardwood Pellets in your Louisiana Grill.

Cooking Method

  • Grilling


  • American

Diet Info

  • Flexible dieting

Special Tools

  • Aluminum Foil
  • Baking Sheet
  • Cooking Spray

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