Marinated and Stuffed Portobello Mushrooms with Parmesan Herb Breadcrumbs

Ingredients

• 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 3 tablespoons balsamic vinegar
• 1 tablespoon whole-grain mustard, such as Maille
• Kosher salt and freshly cracked black pepper
• 4 large portobello mushroom caps, stems and gills removed
• 1 large shallot, minced
• 2 large cloves garlic, minced
• Pinch red pepper flakes
• 2 cups diced yellow squash (2 to 3 squash)
• 2 cups diced zucchini (1 to 2 zucchini)
• 2 plum tomatoes, diced
• 1/2 cup panko
• 1/2 cup freshly grated Parmesan
• 2 tablespoons minced parsley leaves

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