Macadamia Nut & Brie Stuffed Mushroom Caps
1 lb. Cleaned Large Mushrooms with Stems set aside
1 tbs. Lemon Juice
1 tbs. Unsalted Butter
1 tbs. Sour Cream
2/3 c. Island Princess Macadamia Nuts, all-natural, unsalted, finely chopped
3/4 tsp. Salt
1/2 tsp. Ground Pepper
1/4 tsp. Fines Herbes (recipe below)
4 oz. Brie Cheese
Mince mushroom stems and toss with lemon juice.
Melt butter in a saute pan over medium heat.
Add chopped stems to melted butter and saute until liquid evaporates.
Stir in sour cream and lightly saute again until mixture is almost dry.
In a bowl mix the finely chopped Macadamia Nuts, salt, pepper and Fines Herbes.
Add mushroom mixture to the bowl, stir gently, then let cool.
Preheat the oven broiler.
Prepare Brie cheese by trimming off and discarding the rind.
Finely dice the Brie then stir into the mushroom mixture.
Place stem-less mushroom caps on a broiling pan.
Using a small spoon, fill the mushroom caps with the stuffing.
Broil until golden brown and bubbly, serve immediately.
Fines Herbes Seasoning Mix
There are many different Fines Herbes recipes, but here is a simple one of this classic French herb mix. Best used when freshly made. Dried mixes should be used within 1 month.
Using fresh or dried herbs:
1 tbs. chopped tarragon
1 tbs. chopped chervil
1 tbs. chopped chives
1 tbs. chopped Italian parsley