Servings: 40 stuffed mushrooms
1 lb hot Italian sausage
1 slice finely chopped onion
1/2 green pepper, finely diced
1/4 tsp garlic powder
1/4 cup dry bread crumbs
dash of pepper
1/4 tsp salt
1 1/4 cups spaghetti sauce
40 large mushroom caps
Cook the Italian sausage, onion, green pepper, garlic powder, and a handful of mushroom stems, finely chopped, in a skillet, then drain away the fat.
Put the meat mixture into a food processor with a steel blade to give meat a finer texture. Just process for about 5 seconds or less.
Next, add the bread crumbs, pepper, salt, and spaghetti sauce.
Coat mushroom caps with oil, and fill them with the meat mixture.
Cover with foil and bake for about 20 minutes at 350 degrees F.
Sprinkle with mozzarella cheese, then broil until cheese is melted and the mushrooms are tender.