Stuffed Portabello Mushrooms
Denis Leary's favorite mushroom recipe!!! 

Ingredients:

• 4 large portabello mushrooms
• 1 clove garlic minced
• Storebought balsamic vinaigrette dressing
• 1 tsp. Dijon mustard
• 2 T pinenuts, pan toasted
• 1 T chopped parsley
• 4-5 button mushrooms, chopped
• ¼ C parmesan cheese
• Salt and pepper
• Additional 1 T of parmesan and 1 t chopped parsley
  
  Wipe mushrooms clean with a damp paper towel. Do not rinse! Remove large stems. Cut off hard base and finely chop the base 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 pinenuts) in a small food chopper (please buy this. 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 an outdoor grill, grill pan or nonstick skillet. When grilling, place a pan or some sort of weight on top of the mushroom. 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, spread mushroom mixture on top of each portabello, sprinkle with pinenuts and parmesan and bake for 10 minutes. For the last 5 minutes, place under the broiler. Sprinkle with parsley and serve.