Ingredients: 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.   4.1 net grams of carbohydrate per serving.