If ground smoked sausage isn't available you can add 1/2 teaspoon of a liquid natural smoke product (like Wright's) to 1/2 pound ground pork (not pork sausage).
1/2 pound fresh, ground smoked sausage, cooked and drained
24 large mushrooms, stems removed
1/2 pound cream cheese
1 ounce Parmesan cheese, grated
Cook mushrooms at 350° for 7 minutes. Allow to cool.
Mix cooled sausage, cream cheese, and Parmesan.
Fill each mushroom with 1 teaspoon of filling. Bake at 350° for 7 minutes