1 16 ounce package Cremini mushrooms and stems
2-3 slices provolone cheese
1 8 ounce cream cheese
1/4 cup pine nuts
1/3 cup sun dried tomatoes in oil
1 Tablespoon prepared pesto
Break up the cream cheese and place in a food processor. Add the rest of the filling items: mushroom stems, pine nuts, sun dried tomatoes and pesto. Process until mixed and smooth.
Clean mushrooms with a wet paper towel. Remove the stems and set aside for the filling. Break up cream cheese block and place in a food processor. Add the rest of the filling ingredients; pine nuts, sun dried tomatoes and pesto. Processor until mixed and smooth. Spoon filling into mushrooms. Cut small squares of provolone to fit on top of each. Place under broiler until brown and bubbly. Serve immediately.