Preheat your smoker to 300°F.

Gently hollow out the stems and centers of the mushrooms to make room for the filling. Be careful not to break the caps.

In a mixing bowl, combine softened cream cheese, ghost pepper wing sauce, shredded white cheddar, grated garlic, and roasted red peppers. Stir until smooth and evenly mixed.

Spoon the spicy cheese mixture into each mushroom cap, packing it just enough to fill but not overflow.

Top each mushroom with a small strip of roasted red pepper for a bloodshot “vein” look, then place a black olive slice on top for the “eyeball.”

Arrange the mushrooms on a wire rack or grill-safe pan.

Smoke for 20–30 minutes until the mushrooms are tender but still holding their shape and the filling is hot and melty.

Serve hot with Melinda’s Ghost Pepper Ranch for dipping.