Clean the mushrooms with a damp paper towel and dry completely. Carefully break off the stems and set the mushroom caps aside.

For the stems, discard the tough ends and chop them finely.

Heat the olive oil in a medium pan over medium heat. Once hot, add in the chopped stems along with the garlic and half of the green onions. Stir frequently until mushrooms are softened, about 5 minutes.

Add the sausage into the pan and break apart into tiny crumbles with a spoon. Cook for about 5 minutes or until no longer pink. Lightly season with salt and pepper if needed. Carefully drain any grease and set aside.

Place the bread crumbs in a small bowl and set aside.

In a another medium bowl, combine remainder of the green onions, cream cheese, parmesan cheese, sage, fennel, onion powder, Parsley, and cayenne pepper. Add in the cooled meat mixture and stir together until well combined. By the tablespoon, fill each mushroom cap with a generous amount of filling.

Dip the top of the mushroom cap into the bowl of the bread crumbs, completely covering the top and place the stuffed mushrooms on the baking sheet.

Bake for 20-25 minutes until browned and liquid forms under the caps.