Brie and Macadamia stuffed mushrooms




1 pound large mushrooms, cleaned

1 tablespoon freshly squeezed lemon juice

1 tablespoon butter

1 tablespoon sour cream

¼ cup finely chopped macadamias

¾ teaspoon salt

½ teaspoon freshly ground pepper

¼ teaspoon fines herbs

½ cup Brie cheese


  • Pull stems out of mushrooms and place mushroom caps on a grilling pan.
  • Finely chop stems and toss with lemon juice.
  • In a sauté pan, melt butter over medium heat.
  • Add chopped stems and sauté until liquid evaporates.
  • Stir in sour cream and sauté until mixture appears almost dry.
  • Transfer mushroom mixture to a bowl.
  • Stir in macadamias, salt, pepper and herbs. Allow to cool.
  • Trim the rind off the Brie and discard the rind.
  • Finely dice the Brie and stir into the mushroom mixture.
  • Preheat the griller. With a small spoon fill the mushroom caps with the stuffing.
  • Grill until bubbly and golden brown.

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