Beef Brisket Stuffed Mushrooms

Cook Time

15 min

Difficulty

Easy

Prep Time

15 min

Servings

4



Ingredients


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.

Cooking Instructions

  • Start up your Pit Boss. 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.

Bigger. Hotter. Heavier. Tip

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

Cooking Method

  • Grilling

Cuisine

  • American

Diet Info

  • Flexible dieting


Special Tools


  • Aluminum Foil
  • Baking Sheet
  • Cooking Spray


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