Sausage stuffed mushrooms

We had mushrooms similar to these at a pizza place in Nevada and we loved them. So I had to try and come up with a recipe as similar as possible. And I do believe I came close if not even better. These little gems have a bite to them so if you want them more mild you may want to mix half hot sausage and have regular to tone it down. But I find this  way  is the best.

48 large mushrooms, stems removed (reserve), or more as needed

24 chopped mushroom stems

 1 pound ground hot Italian sausage ( I use Jimmy Dean hot sausage)

1 medium onion, chopped

 4 ounces grated Parmesan cheese, divided (I like Italian blend).
1/4 cup  bread crumbs 

 1 teaspoon minced garlic 

1 teaspoon chopped fresh parsley

monteray jack cheese

Preheat oven to 350º

Heat a skillet over medium-high heat. Cook and stir sausage, onion, and reserved chopped mushroom scrapings in hot skillet until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet.

Stir 3 ounces Parmesan cheese ( or the blend), bread crumbs, garlic, and parsley into sausage mixture. Cook and stir until heated through, 3 to 5 minutes.

Fill the mushroom caps with,  the stuffing mixture, brush w/melted butter and top with the monteray jack cheese or the Italian blend. Lightly sprinkle w/paprika and bake in a roasting pan or baking dish for about 12 mins or until cheese is melted. Broil for 1-2 mins to brown cheese. Sprinkle with fresh chopped parsley to garnish, if desired.