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Brie and Macadamia Stuffed Mushrooms

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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.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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