*Combine 1/4 cup sour cream and 4 ounces of cream cheese as a substitute for 1/2 cup mascarpone cheese.
Cover the wood chips and the wooden skewers in water, and soak for 30 minutes. Prepare the charcoal fire in the smoker. Let burn for 30 minutes. Add the chips to the fire. Place the empty water pan in the smoker and fill with warm water.
Remove the stems from the mushrooms. Rinse the mushrooms thoroughly and pat dry. Thread the garlic cloves on the wooden skewer. Arrange the skewered garlic, whole mushrooms, tomato and red pepper on the smoker food rack. Cover with the smoker lid, and smoke 2 to 3 hours or until the vegetables are cooked, removing the vegetables as they become tender.
Cut the pepper and tomato in half; remove the seeds. Remove the smoked garlic from the skewers. Blend the garlic, tomato and pepper in an electric blender or food processor until smooth. Add the goat cheese and mascarpone, continue blending until smooth.  Place 4 mushrooms on a baking sheet, stem side up. Spoon the mixture evenly on the mushrooms; top with remaining mushrooms, stem side down.Bake at 350°F.  for 10 minutes, or until thoroughly heated.