Remove stem and gills from mushrooms and arrange mushroom caps upside down in an 8×8 pan with ¼ inch of water in the bottom. Chop stems and gills and set aside. Cook sausage, breaking it up with a fork as you go. When sausage is done, but not yet browned, add the onion and chopped mushroom stem mixture and cook 2 minutes. Drain and cool. Mix olives and mozzarella with sausage. Stuff mixture into mushrooms. Cover and bake 20 minutes at 350°. Remove cover and broil until browned.

Mix mayonnaise, garlic powder, onion powder and pickle in a large bowl. Add eggs, warm potatoes and carrots; mix well. Add sea salt to taste.