Beef Brisket Stuffed Mushrooms

Cook Time

15 min

Cooking Method






Prep Time

15 min




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 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.

Note: It is recommended to use Texas Mesquite Hardwood Pellets with this recipe.

This recipe uses Chophouse Steak Seasoning.

  1. Start up your Louisiana Grill. Once it’s fired up, set the temperature to 325°F.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the mushrooms from the grill and serve immediately.

Special Tools

  • Aluminum Foil
  • Baking Sheet
  • Cooking Spray


For a delicious sauce try topping with a balsamic vinaigrette reduction.

Diet Info

  • Flexible Dieting