Preheat oven to 350°

Remove stems from mushrooms and set aside.

In a large bowl of warm water, soak mushroom caps during prep.

Mince onion, garlic, jalepeno and mushroom stems. Remove seeds from jalepeno first if you don't like a lot of heat.

In a large skillet, brown sausage with onion and garlic. When cooked through, drain well.

Add mushroom stems, jalepeno, parsley, Italian seasoning, and salt. Cook until mushroom stems and jalepenos soften, 2-3 minutes.

Turn off heat on skillet and stir in mozzarella cheese. It will not only taste good, but bind all ingredients together for easier stuffing.

Drain mushroom caps from water and pat dry.

Scoop a spoonful of stuffing mixture into each mushroom cap and place on a large nonstick baking sheet and bake in oven for 10-12 minutes.