2 Tablespoons butter
1 clove garlic, minced
16 large mushrooms
salt and pepper to taste
4 oz. cream cheese, softened
1/3 cup commercially prepared pesto

Melt butter in a saucepan and sauté garlic until soft but not browned. Slice off mushroom stems at base of cap. Brush mushrooms with garlic butter mixture and place in an ovenproof dish. Sprinkle with salt and pepper. Mix cream cheese and pesto together and mound in center of each cap. Refrigerate for several hours or overnight. When ready to serve, bake in a 400°F oven for five to six minutes or until filling is soft and mushrooms are warm.