Brie and Macadamia Stuffed Mushrooms |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Plan a romantic al fresco dinner with these, a green salad with dried cranberries and perhaps some pasta, artisan bread, and champagne. Ingredients:
1 lb fresh large mushroom, cleaned |
1 tablespoon fresh lemon juice |
1 tablespoon butter |
1 tablespoon sour cream |
1/4 cup finely chopped macadamia nuts |
3/4 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1/4 teaspoon fines herbes |
4 ounces brie cheese |
Directions:
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.
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