Steps

• Step 1

  When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• Step 2

  Clean the mushrooms, and remove the stems.

  Ingredients

  • 12 Medium fresh mushrooms, such as cremini, 1 1/2-inches in diameter

• Step 3

  Make the filling. In a small bowl, add the cream cheese, parmesan, and mozzarella, and mix well. Stir in the olives, pepperoni, tomatoes, basil, and pepper.

  Ingredients

  • 4 Ounce cream cheese, room temperature

  • 1/2 Teaspoon dried basil

  • 1/4 Cup grated Parmesan cheese

  • 1/4 Cup shredded mozzarella

  • 8  Pimento Stuffed Green Olives, chopped

  • 3 Tablespoon Pepperoni, finely diced

  • 2 Tablespoon sun dried tomatoes, drained and finely diced

  • 1/4 Teaspoon freshly ground black pepper

• Step 4

  Mound the filling into the mushroom caps. Set each filled mushroom cap into the well of a muffin tin.

• Step 5

  Place the muffin tin directly on the grill grates. Close the lid and bake the mushrooms for 25-30 minutes, or until the mushrooms are tender and the filling is beginning to brown.

  00:30

  350 ˚F / 177 ˚C

• Step 6

  Remove the mushrooms from the grill and serve warm. Enjoy!