These meaty mushrooms are not only a great appetizer, but can also stand on their own as a main course option with a starchy, high-fiber companion like quinoa or couscous.
Preheat oven to 375°. Finely chop the mushroom stems. In a medium bowl, combine the chopped stems, spinach, cottage cheese, plain Greek yogurt, vegetarian sausage, shredded cheese, Parmesan cheese, black pepper and garlic salt to taste and fold into a thick paste.
On a sheet pan or in a roasting pan, place the mushroom caps top-side down and evenly divide the mixture onto the mushrooms, covering the surface of each. Cover generously with panko, then cooking spray and finish with a sprinkle of parsley. Bake for 25 minutes or until tops are evenly browned and the mushroom caps are tender but still a bit firm.