1 1/2 pounds medium mushrooms, brushed clean
Fresh lemon juice
10 tablespoons butter (divided use)
6 tablespoons minced onion
2 cloves garlic, mashed to a paste or put through a garlic press
1/2 pound lean ground pork
Salt and freshly ground pepper to taste
6 tablespoons bread crumbs
1 teaspoon brandy, preferably Spanish brandy or cognac
2 tablespoons minced parsley
2 tablespoons chopped pine nuts

Separate the mushroom stems and chop them finely. Sprinkle the caps with lemon juice. Heat 8 tablespoons of the butter in a medium skillet and sauté the onion and garlic slowly until the onion is wilted. Add the meat, salt, and pepper and cook until the meat loses its color. Add 2/3 cup chopped stems (save rest for future use) and cook 3 minutes more. Turn off the heat and stir in the bread crumbs, brandy, parsley, pine nuts, and more seasoning if necessary (it should be very well seasoned).

Pile the mixture into the mushroom caps, forming a smooth dome with the cupped side of a teaspoon. Dot with the remaining butter (may be prepared ahead to this point). Bake in a preheated 350° F. oven for 15 minutes.
Makes about 40 mushrooms.