Wash mushrooms being careful not to get water under caps. Pull out stems and chop. Set caps and chopped stems aside. Lightly brown sausage in a large saucepan on medium heat. Remove all grease except 2 tbs. Add onions and cook until clear. Add garlic powder, chopped stems (about 1? cups), ? cup water, and ? tsp salt. Cook for about 5 minutes then add bread crumbs, stir well and remove from heat. Let cool until warm. Mix egg in. Stuff caps until well rounded. If meat mixture does not keep its shape well add bread crumbs a teaspoon at a time until it will. Roll in bread crumbs and place in a lightly greased pan. Try not to let the mushrooms touch each other so they will brown well. Bake at 300? for 10-15 minutes or until brown. If you have some left over meat mixture (you probably will) make meatballs out of it. Roll them in breadcrumbs and bake with the caps. I have a child that loves meatballs but doesn't like the caps so these are his. This recipie stuffs about 40 caps and has meat left over to make a few meatballs. To make Italian style bread crumbs just mix: ? cup plain bread crumbs, 1 tsp grated parmesan cheese, 1 tsp Italian seasoning, and a dash of garlic salt.