Cajun Stuffed Mushrooms

1/2 pound Andouille sausage, Cajun-style (if links remove casing)
1 cup chopped onion
1/4 cup bell pepper, chopped
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 cup water
3/4 cup instant rice
1/4 cup parsley, chopped
24 large mushroom caps, save stems
2 cups mayonnaise
1 1/2 cups Parmesan cheese

Brown sausage, onions, bell pepper and mushroom stems. Add salt, garlic powder and cayenne pepper. Add water and bring to a boil. Add rice and parsley. Cover and remove from heat. Let stand for 15 minutes. Meanwhile, blend mayonnaise and cheese. Combine half of mayonnaise mixture to all of cooked sausage-rice mixture. Stuff mushrooms with this and spoon remaining mayonnaise-cheese mixture on top of mushrooms. Place in 9 x 12-inch baking dish and bake at 350F for 35 minutes.

Mushrooms will appear puffy and golden when done.