Separate the mushroom stems and chop finely. Sprinkle the caps with lemon juice.

Heat 4 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 pink color. Add 1/3 cup chopped stems (discard the rest) 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 this mixture into the mushroom caps, forming a smooth dome with the cupped side of a teaspoon. Dot with the remaining butter.

Bake in a 350° oven for 15 minutes. Serve warm.