Preheat oven to 400. Wash mushrooms and take the stems out. Place caps bottoms facing up on a sheet pan lined with parchment. Season with salt and pepper.
Mince the garlic, with a garlic twist or press. Chop the stems into fine pieces. Heat a fry pan on medium heat, add oil sauté garlic until fragrant.
Melt butter in place mushroom stems in the pan, season with salt and black pepper. Sauté until soft, add in the Dots pretzel rub and parmesan cheese. Set aside and let cool for a few minutes.
With a small spoon or piping bag, fill mushroom caps and sprinkle with more parmesan cheese. Bake for 15-20 minutes.
Place on serving platter and drizzle with Barrel Aged Balsamic Vinegar.
If you are looking for a little more creamy cheesy texture, you can completely cool mushroom mixture down and add it into a beaten cream cheese with Black Garlic Sea Salt, Parmesan Cheese, and Shredded Mozzarella.