Brie & Macadamia nut stuffed mushrooms

450 g large brown mushrooms, cleaned
1 tablespoon freshly squeezed lemon juice
1 tablespoon butter
1 tablespoon sour cream
1/4 cup finely chopped macadamias
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon fine herbs (ie thyme, oregano, winter savoury)
1/4 nutmeg
1/2 cup ripe Brie cheese (keep refridgerated beforehand to make it easy to slice).

Pull the stems out of the mushrooms (set aside) and place mushroom caps on a grilling pan.

Trim the rind of the Brie and discard the rind.
Finely dice the Brie and set aside to reach room temperature.

Finely chop the mushroom stems and toss with lemon juice.

In a saute pan, melt the butter over medium heat.
Add chopped stems and saute until liquid evaporates.
Stir in the sour cream and saute until the mixture is almost dry.

Transfer this mixture into a mixing bowl.
Stir in the macadamias, salt, pepper, herbs and spices. Allow to cool.
Add the ready diced room temperature Brie.

Pre-heat the griller.

Fill the mushroom caps with the stuffing.

Grill until bubbly and golden brown.