Brie and Macadamia Stuffed Mushrooms

• 1 lb fresh large mushroom, cleaned
• 1 tablespoon fresh lemon juice
• 1 tablespoon butter
• 1 tablespoon sour cream
• 14 cup finely chopped macadamia nuts
• 34 teaspoon salt
• 12 teaspoon fresh ground pepper
• 14 teaspoon fines herbes
• 4 ounces brie cheese

1. Pull the stems out of the mushrooms and place mushroom caps on a broiling pan.
2. Finely chop the mushroom stems and toss with lemon juice.
3. In a skillet, melt the butter over medium heat.
4. Add the chopped mushroom stems and saute until liquid evaporates.
5. Stir in the sour cream (and a little garlic, if desired) and saute until mixture appears almost dry; transfer mixture to a bowl.
6. Stir in the macadamia nuts, salt, pepper, and fines herbes; let cool.
7. Trim the rind off the Brie and discard.
8. Finely dice the cheese and stir into the mushroom stem mixture.
9. Preheat the broiler.
10. With a small spoon, fill the mushroom caps with the stuffing; broil until bubbly and golden brown.

mushroom, lemon juice, butter, sour cream, nuts, salt, ground pepper, fines herbes, brie cheese

Taken from www.food.com/recipe/brie-and-macadamia-stuffed-mushrooms-174739 (may not work)