Stuffed Mushrooms

3/4 lb medium mushrooms (cremini), brushed clean
4 T butter
3 T minced onion (half one small)
1 clove garlic, mashed or pressed
1/4 lb lean ground pork or turkey
salt
fresh ground pepper
3 T bread crumbs
1/2 t brandy, preferably Spanish brandy or Cognac
1 T minced parsley
1 T chopped pine nuts
Separate the mushroom stems and chop finely. Heat butter in medium skillet and saute the onions and garlic slowly until the onion is wilted. Add the meat, salt and pepper and cook until the meat loses its color. Add mushroom stems and cook 3 minutes more. Turn off the heat and stir in the bread brumbs, 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. Microplane parmesan cheese over the tops. [May be prepared ahead] Bake at 350F for 15-20 minutes, until mushrooms are cooked and cheese is melted.