Ingredients

12 domestic mushrooms, stemmed, cleaned, sautéed, dried
4 oz ground pork sausage, raw
1 med yellow onion, diced fine
1 med apple, peeled, diced fine
1 T kosher salt
2 T fennel seed
2 T cream cheese, softened
1 C panko (rolled Japanese bread crumbs)

Instructions

1. Preheat oven to 375*
2. Heat a large skillet over medium heat
3. Add onion, sausage, and apple.
4. Stir continually while cooking, being certain to break the sausage into small, manageable pieces.
5. Remove from heat and allow to cool
6. With a wooden spoon, mix softened cream cheese and bread crumbs into the sausage mixture
7. Fill the mushroom caps with enough sausage mix to form large mounds on the top of the caps
8. Arrange on a baking sheet
9. Bake for 12-15 minutes, or until the cheese begins to run slightly