Adriana Murrieta's special Ricotta stuffed portobello mushrooms

Ingredients
1cup ricotta cheese
1 egg
2 Italian chicken sausage links casings removed, or can use pork sausage also
3 green onions chopped
3 cloves garlic chopped
1tsp onion powder
1/2tsp Italian seasoning
1/2 tsp pepper or more to taste
  1/4 tsp.of salt
1 tbsp parsley flakes
1/4 cup mozzarella cheese
1/2 panko crumbs .........1/4 for mixture and 1/4 for topping
Stems from the mushrooms chopped.
Directions
Combine all ingredients in a bowl. Clean the portobello mushrooms and place in a 9x11 in a baking dish , spray the baking dish with pan spray.
Fill each mushroom with filling and top with the remaining 1/4 panko crumbs.
 drizzle olive oil on top and sprinkle more parsley flakes on top ( looks pretty) bake in oven at 375° for 30-35