Portabella Mushrooms with Brie

2 large portabella 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. 4.1 net grams of carbohydrate per serving.