Apple Stuffed Mushrooms

4 large baking apples
Juice of 1 lemon
4 tablespoons butter
1 shallot, chopped
3 garlic cloves, minced
3/4 pound assorted Texas mushrooms, sliced
2 tablespoons Madeira
1/4 cup crema Mexicana or Crème Frâiche
1/4 cup chopped herbs (I suggest a combination of parsley, sage, rosemary, thyme)
3 tablespoons chicken stock
3 tablespoons white wine
3 tablespoons apple juice
Salt and pepper

Cut off the top of the apples about one-eighth inch down. Hollow out the inside of each fruit leaving a thin but sturdy shell. Rub the inside of each apple with the lemon juice. Remove seeds and chop the remaining fruit from the inside; set the tops aside.
In a large pan, melt the butter. Add the garlic and shallots and sauté for about one minute. Add the chopped apples and sliced mushrooms and continue to sauté until the mixture begins to dry out; add the Madeira. Stir in the crema Mexicana and herbs. Simmer until it begins to thicken. Season with the salt and fresh ground black pepper and set aside.
Season the inside of the apples. Spoon the mixture into the apple cups, dividing evenly, it is okay for the filling to come over the top. Place the reserved tops on top of the stuffed apples. Place the apples in a greased baking dish small enough to hold them tightly. Pour the stock, wine, and apple juice around the apples. Bake uncovered in a 350oF. oven for 45 minutes to an hour, depending on the size of the apples. If the apples begin to get too brown during baking, cover them with foil. Serve warm.