Step 1

Wipe any dirt off of the mushrooms with a damp paper towel. Remove the stems and cut the very bottoms of them off and discard. Cut the remaining stems into small pieces.

Step 2

Place a medium skillet over medium-high heat and add 1 tablespoon of EVOO. Add the shallots and stem pieces and sauté for 3 to 5 minutes until the shallots have wilted. Add the garlic and cook for another 30 seconds until the garlic is fragrant. Set aside to cool.

Step 3

Preheat your smoker to 250°F with the vent open. Fill the water bowl 1/2 way. Place the wood chips in the tray.

Step 4

In a large bowl, combine the bread crumbs, cheese, and parsley. Stir in the mushroom stems, shallots, garlic, salt, pepper, and 4 tablespoons of EVOO.

Step 5

Place the mushroom caps on the sheet pan. Fill each mushroom with a heaping spoonful of the stuffing mixture. Drizzle the last tablespoon of EVOO over the top of the stuffing.

Step 6

Put the pan into the smoker. Smoke the mushrooms for approximately 45 minutes. Check to see that the mushrooms are softened and cooked through. Continue to smoke if necessary.

Step 7

Serve the mushrooms warm.