Bethenny's Stuffed Portabello Mushrooms

4 large portabello mushrooms 1 clove garlic, minced Store-bought balsamic vinaigrette dressing 1 teaspoon Dijon mustard 2 tablespoons pine nuts, pan toasted 1 tablespoon parsley, chopped 4-5 button mushrooms, chopped ¼ cup Parmesan cheese salt and pepper 1 tablespoon Parmesan

Wipe mushrooms clean with a damp paper towel.  Do not rinse! Remove large stems.  Cut off hard base, finely chop, and set aside. Mix balsamic dressing, garlic, Dijon, salt and pepper in a bowl. Using a brush, generously brush the entire mushroom with the marinade. Place mushrooms in a Ziploc bag and refrigerate for 1 to several hours. Preheat oven to 400 degrees. Combine remaining ingredients (except pine nuts) in a small food chopper (I purchased a brand new one for .99 on eBay).  Otherwise, finely chop with a knife. Taste mixture and season with salt and pepper. Grill mushrooms on outdoor grill, grill pan or nonstick skillet.  When grilling, place a pan or some sort of weight on top of the mushroom, as this will make them crispier and remove some of the water.  Grill until lightly charred then flip and repeat. Place mushrooms on tin foil or a sheet pan and spread mushroom mixture on top of each portabello. Sprinkle with pine nuts and Parmesan and bake for 10 minutes. For the last 5 minutes, place under the broiler. Sprinkle with parsley and serve.