Portobello Mushrooms stuffed with garlic shallots and chorizo

Ingredients

• 4 good sized, Portobello mushrooms, stems removed
• 1 1/2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons balsamic vinegar
• 2 tablespoons unsalted butter
• 1 good-sized shallot, peeled and finely chopped
• 2 large garlic cloves, peeled and finely chopped
• 2 tablespoons finely chopped Spanish Chorizo (the hard, dry kind)
• 2 tablespoons Italian parsley, chopped andmore for garnish
• 1/2 cup whole wheat panko bread crumbs
• sea salt and freshly ground black petter, to taste
• 4 ounces aged Gouda cheese, shredded

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