12 medium fresh mushrooms, about 1-1/2 inches in diameter
4 oz cream cheese, at room temperature
1/2 tsp dried basil
1/4 cup grated parmesan cheese
1/4 cup shredded mozzarella
8 pimiento stuffed green olives, chopped
3 tbsp pepperoni, finely diced
1-1/2 tbsp sun dried tomatoes, drained and minced
1/4 tsp freshly ground black pepper
Dampen a paper towel and wipe the outside of the mushrooms clean. Remove the stem. Using a small spoon, scoop out the inside of the mushroom leaving a shell.
Filling: In a small mixing bowl, beat together the cream cheese, Parmesan, and mozzarella. Stir in olives, pepperoni, tomatoes, basil, and pepper.
Mound the filling in the mushroom caps. Set each filled cap into the well of a muffin tin.
When ready to cook, start the Z Grill grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Arrange the muffin tin on the grill grate and bake the mushrooms for 25 to 30 minutes, or until the mushrooms are tender and the filling is beginning to brown.
Transfer to a serving plate or platter. Enjoy!