• 2 large portabello mushrooms 
• 1 Tbsp butter 
• 1 Tbsp sherry 
• 1 garlic clove 
• 6 oz brie cheese 
• 2 Tbsp pesto sauce 

Lightly sauté mushrooms in butter, sherry and garlic over medium heat. Drain well on paper towels. Cut up brie into 12 pieces and place inside mushrooms. Add a 1/2 Tbsp of the pesto on top of each. Place under the broiler until cheese melts (usually less than 1 minute.) Serve immediately.

Makes 2 Servings.