Hot out of the oven, mushroom caps are an elegant appetizer.  30 large mushrooms (about 1 pound)  1/2 pound bulk pork sausage  1 cup chopped dried tart cherries  2 green onions, sliced  1 package (8 ounces) cream cheese, softened Pull stems from mushrooms and discard (or save for another use). Rinse mushroom caps; drain well. Set aside. Cook sausage...