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