Wash mushrooms and trim bottoms of the stems

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