Set the EGG for indirect cooking at 350°F/177°C.
Clean mushrooms under running water. Pat dry, remove stems and brush with olive oil (set aside).
Cook the sausage on the EGG for 30-45 min until done (160 degree internal temp). Remove sausage and let cool then finely chop.
Stuff each mushroom with the sausage first, then top with garlic, then add the cube of cheese, then a sprinkle of parsley. Place mushrooms on a perforated grid and cook for 30 minutes. Remove and let cool for 5 minutes and ENJOY!