Easy, quick and reliable party-pleaser.

8 oz. large white or brown mushrooms, wiped clean
4 oz. cream cheese, softened
2 tbsp. pesto concentrate + 1 tbsp. olive oil (or use 3 tbsp regular pesto instead of concentrate and oil)
salt and pepper

Preheat oven to 400. Gently pull stems out of mushrooms. If the top of the stem breaks off, dig it out with your fingers. Discard about 1/3 of the stems; finely chop remaining stems.

Thoroughly combine chopped stems with all remaining ingredients except mushroom caps. Spoon cheese mixture into mushroom caps.

Bake about 20 minutes, or until mushrooms are dark and tender and most of the liquid the mushrooms gave off had evaporated (there will probably still be some liquid). Serve hot.

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Tips
If you like, double the cream cheese and use all of the stems, chopped, in the mixture. Stuff the mushroom caps with half, then serve the rest as a spread. If you like, you can bake this extra cheese mixture as you bake the mushrooms and serve it as a hot dip.

Pesto concentrate is a good seasoning to have on hand. It comes in a metal tube (like anchovie paste) and you'll find it in the spice section.