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"Burnt End" Stuffed Mushrooms

Home::Recipes > Appetizers  |  July 2011

Stuffed Mushrooms topped with Brisket Burnt Ends

I dream of those burned edges. Sometimes, when I'm in some awful overpriced restaurant in some strange town—all of my restaurant-finding techniques having failed, so that I'm left to choke down something that costs $7 and tastes like a medium-rare sponge—a blank look comes over my face: I have just realized that at that very moment someone in Kansas City is being given those burned edges free. - Calvin Trillin, author speak of Arthur Bryant's "Burnt Ends"

Burnt ends are considered a delicacy in the barbecue world. They are tender, juicy, smokey, bits of brisket that are pure gold. As you can see from the quote above they are truly desirable leftover bits that are loved by barbecue enthusiasts everywhere.

Traditionally, burnt ends were odds and ends cut off from the brisket and specifically the fattier muscle on a whole packer brisket called the point. The flat of a brisket is a leaner, tough muscle with a definitive "grain". Whereas the point is a largely fatty muscle that is sometimes removed, cubed, dusted and thrown back on the smoker to fully render out the extra fat content. The result: burnt ends. They can also be used in other dishes such as baked beans, barbecue sauce or sliced and wrapped around scallops for a tasty 'surf and turf'.


Yield: 15-20 mushrooms
Prep time: 10 minutes
Cooking time: 15 minutes


1 large package of Crimini or Baby Portabella mushrooms
1 package (8oz) cream cheese
1 cup sun-dried tomatoes in oil
1 tbsp olive oil
2 chipotle peppers in adobo sauce
20 fresh sage leaves
3 garlic cloves
1 cup fresh parmesan cheese
2 oz crumbled gorgonzola cheese
Salt and freshly ground black pepper to taste

1) De-stem all of your mushrooms taking care to not break the cap of the mushroom.

2) Preheat your oven to 300°F. These can also be done on the grill, but they may get too soft to easily move if over-cooked. You want the mushrooms firm enough to pick up easily, but cooked long enough to thoroughly soften.

3) Combine the sun-dried tomatoes, 2 chipotle peppers, sage leaves and garlic. In a food processor chop all ingredients into a coursely-ground paste. Take care not to puree the ingredients, you want the texture of the course bits.

3) Combine all all ingredients and thoroughly blend.

4) Fill each mushroom with a large spoonful of stuffing. Put enough to fill the stem area and create a mound as shown in the picture. Top each mushroom with a thick piece of a burnt end. A cooked piece of bacon would also work well if all your burnt ends were needed for the pitmaster's "samples".

5) Cook them for 15 mins at 300°F and then broil 1 minute to get a golden top. Enjoy - these treats should stave off the crowds while your brisket flat rests.

Stemmed Mushroom Mushroom with stuffing Mushroom with stuffing and burnt end

Tagged: Appetizer   Beef   Brisket Burnt Ends   Finger Foods  

Last Updated: November 23, 2012

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