Carefully break the stems out of the caps and finely
chop the stems.
Melt 2 tablespoons butter in a saute pan, and
saute the capers and chopped mushroom stems for
3 to 4 minutes, until slightly soft.
Add the pesto and the sherry
Simmer for
approximately 2 minutes, until the sherry has
reduced by half
Place in a ceramic mixing bowl
and allow to cool for 5 minutes.
Add the fresh bread crumbs, parsley, and the
cheeses to the pesto mixture
Add cream and stir
gently
Season to taste with salt and pepper.
Brush the outside of the mushroom caps with
melted butter and mound the stuffing lightly in the
center
Place close together in a shallow baking
dish
Top with the remaining 1 tablespoon grated
Swiss cheese and a few pieces of sun-dried tomato
and drizzle the caps with the remaining melted
butter
Bake uncovered at 375 ?F
for 15 minutes
Turn up oven to broil for the last 5 minutes, so tops
of mushrooms get slightly brown and crunchy
