Preheat the oven to 350 degrees and spray baking sheet with cooking spray

Slice the ends of the mushroom stems, then remove them from the mushrooms. Just give the stem a little twist or back and forth movement and it should pop right out. Set the mushroom caps aside and chop the stems into smaller pieces.

Chop the onion and garlic. If you really want to make it easy (which I always do) just use prepared minced garlic instead.

In a skillet, saute the onion and garlic until slightly tender. Add the mushroom stems and saute for another minute.

Combine the onion, garlic and mushrooms in the skillet with the sausage. Brown the sausage and remove from heat (drain if needed).

In a bowl, combine the spicy sausage and mushroom mixture, breadcrumbs and 1/2 cup of shredded cheese.

Place mushrooms on a baking sheet and stuff them with the sausage mixture.

Bake the filled mushrooms on the middle rack in in the center of the oven for 12-14 minutes.

Remove from oven and sprinkle the remaining cheese over the top of the sausage filling. Bake the mushrooms 2-3 more minutes, until cheese is melted. Garnish with chopped parsley and serve hot.