In a large saucepan on medium heat, saute the portobello mushrooms in butter until they're tender and lightly browned.

Turn the heat to low, and add in the garlic. Saute for another 2-3 minutes, or until garlic is lightly browned.

Remove from heat and allow to cool.

Meanwhile, in a large bowl, mix together the three cheeses, parsley, salt, and pepper.

Add the mushroom mixture into the cheese mixture, and stir until well-blended.

Grab a wonton wrapper and drop a scant tablespoon of the cheese mixture into the center.

To seal the raviolis, dip a very small brush (or use your finger) into a bowl of water, and trace the edges of the wrapper. You'll want to use a tiny amount of water.

Fold the wrapper corner-to-corner, creating a triangle, and seal the edges tightly.

In a large pot of boiling water, cook raviolis for 2-3 minutes.

Serve with 1-2 tbsp. pesto sauce and Parmesan cheese.

Enjoy!