Stuffed Portobello Mushrooms

Serves 4
Portobello Preparation
4 large portobello mushrooms
1 garlic clove, minced
1 cup balsamic vinaigrette dressing (I use store bought Lite Balsamic Dressing Vinaigrette by Newman’s Own)
1 teaspoon Dijon mustard
2 tablespoons pine nuts
1 tablespoon parsley
1 8oz package of button mushrooms
½ cup of Parmesan cheese
¼ teaspoon salt
¼ teaspoon pepper
½ cup mozzarella for topping

In a small pan lightly toast the pine nuts until golden. Remove from heat and set aside. Wipe mushrooms clean with a moistened paper towel and remove stems. (Do not wash mushrooms as this removes the flavor). Prepare marinade by mixing balsamic dressing, garlic, dijon, salt and pepper in a bowl. Place mushrooms and dressing in a large Ziploc bag and shake well until mushrooms are well coated. Let refrigerate for a couple hours. In a food processor combine parsley, button mushrooms, and the ½ cup of Parmesan cheese. Grill the mushroom caps on a skillet or on a grill to make them a little stiffer. Place mushrooms on a piece of foil and fill with the Parmesan mixture. Top with mozzarella. Bake at 400 degrees for 10 minutes. For the last 3 minutes place under the broiler. Top with pine nuts, Parmesan, arugula and baked sweet potatoes for garnish.