Light your Pit Barrel Cooker (PBC) according to the instructions.
Clean the mushrooms and remove the stems.
Cook the sausage in a large saute pan over medium heat until it just starts to brown. Add the scallions and continue cooking until sausage is fully browned. Stir in the cream cheese, mix well, then remove from the heat.
Fill each mushroom cap with the sausage mixture.
Using tongs and a paper towel, apply a coat of olive oil to grill grate prior to cooking to prevent sticking.
Install the grill grate into the PBC and arrange the mushrooms evenly across the grate, secure the lid, leaving the rods out.
Cook approximately 10-15 minutes.
Using tongs, gently remove the mushrooms from the PBC onto a serving platter.
Serve immediately, and enjoy!
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