Preparation / Directions:
wipe soil from mushrooms with a clean damp cloth carefully scrape the cavity of each mushroom with a spoon combine the vegetable oil with an equal amount of butter in a saucepan, over a medium flame add a few mushrooms, top down, and saute until golden on both sides remove with a slotted spoon and continue until all mushrooms have been sauteed, adding additional oil and butter as necessary season the mushroom cavities with salt and pepper brown the sausage in a skillet, over a moderate flame, breaking into small pieces with a spoon remove with a slotted spoon to drain on a paper towel drain accumulated fat from skillet heat remaining butter in the skillet, over a moderate flame add the shallots and saute for 2 minutes add the apples and sprinkle with sugar heat and stir for 3-4 minutes, until the apples are golden add the cream cheese and honey mustard heat and stir until cheese has melted and mixed in well remove from heat, stir in sausage, and mix well season to taste with additional salt, pepper, honey mustard arrange the mushroom caps onto a greased baking pan divide the filling mixture between mushrooms, packing firmly but gently to form a small mound on each cover and chill until ready to bake bake at 350 degrees for 8-10 minutes garnish with minced parsley serve hot
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