Ingredients

2 large Portobello mushrooms
1 garlic, minced
1 cup balsamic vinaigrette
1 tsp Dijon mustard
1 tbsp pine nuts
1 tbsp parsley,
¼ cup Parmesan cheese
Sea salt
Fresh ground pepper

Method

Using a damp kitchen towel, clean mushrooms and remove large stem. Mix balsamic dressing, garlic, mustard in a bowl. Season with salt and fresh ground pepper. Place mushrooms with balsamic marinade in a Ziploc bag and refrigerate for a couple hours.

Preheat oven to 205C/400F. Finely chop the remaining ingredients except the pine nuts.

Preheat skillet and toast pine nuts, stirring often until golden brown or roast in oven for about 7 minutes at 190C/375F, shaking often until golden brown. Remove and set aside. Preheat an outdoor grill or cast-iron grill, and grill mushrooms until browned and crisp. Press mushrooms and apply some weight to remove the excess water in mushrooms. Place mushrooms on sheet pan.

Sprinkle with pine nuts and Parmesan cheese and back at 205C/400F for about 10 minutes until the cheese is bubbly, melted and lightly golden brown. You can achieve this by placing the mushrooms under the broiler for 3 minutes. Sprinkle parsley and serve.