Chef Chris Moore Knoxville Convention Center Executive Chef
1 pound smoked beef brisket
½ cup blended oil
1 tsp salt
1 tsp pepper
32 crimini mushroom caps
1 Tbl fried onions
1 cup barbeque sauce
Remove Stems from Crimini mushrooms and toss in oil and seasoning. Roast caps at 350 degrees until tender for approximately 15 minutes
Shred brisket and place 1-2 Tbl in mushroom cap. Apply BBQ Sauce with a Squeeze bottle and garnish with Crispy Fried Onions and fresh parsley.
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