Sausage and Taleggio Casserole with Swiss Chard

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1 tablespoon extra-virgin olive oil

3 Italian sausage links, meat removed from casing and broken apart 

1/2 onion, sliced 

1 clove garlic, grated 

8 ounces button mushrooms, quartered

1 bunch Swiss chard, leaves picked from stems and chopped (about 4 packed cups) 

Kosher salt and freshly ground black pepper 

1/2 cup fresh parsley, chopped

8 large eggs, beaten 

4 ounces Taleggio cheese, cut into 1/2-inch cubes