24 large mushrooms, cleaned of dirt

2 -3 garlic cloves, chopped

1 T oil

8 oz cream cheese (at room temperature)

½ grated Italian cheese

½ C chopped parsley

Salt/Pepper as needed

Fire up your smoker or pre-heat your propane grill to 275 degrees. Add some of your favorite wood chips (Hickory, Mesquite work well on this dish)

Remove the stems from the mushrooms and finely chop, squeeze out excess water. Add the oil to a sauté pan and then heat the pan over medium heat on your stove top, add mushroom stems and sauté until softened, about 5 minutes. Add chopped garlic and sauté about 3 minutes more. Remove from heat, transfer to a bowl, add cream cheese and stir until softened and combined. Add Italian cheeses and parsley and then salt and pepper to taste. Fill the mushroom caps with the cream cheese mixture.

Place the mushrooms on a baking sheet that fits in your smoker or on a double layer of foil. Smoke for 45 minutes to an hour and ½ until bubbly. Allow to cool for a few minutes before serving.

Serves 8 to 10 as an appetizer