Balsamic-Glazed Stuffed Mushrooms

  • 20 cremini mushrooms, stems removed and finely chopped
  • 2 Tablespoons olive oil, divided
  • 2 medium shallots or 1 small onion, finely chopped
  • Pinch crushed hot pepper flakes
  • 2 Tablespoons finely chopped fresh parsley
  • 2 teaspoons fresh thyme leaves, chopped
  • ½ cup mayonnaise, divided
  • 2 Tablespoons balsamic vinegar, divided
  • 4 Tablespoons. grated Parmesan cheese, divided
  • ¼ cup plain dry bread crumbs, toasted
  1. Preheat oven 400°.
  2. Toss mushroom caps with 1 tablespoon oil in large bowl. Season, if desired, with salt and pepper. Arrange mushroom caps in 13-by-9-inch baking dish, stem-side-down. Bake 10 minutes or until golden brown. Remove mushrooms; drain liquid. Return mushrooms to baking dish, stem-side-up.
  3. Heat remaining 1 tablespoon olive oil in 12-inch skillet over medium-high heat and cook shallots, stirring occasionally, 1 minute. Stir in mushroom stems and cook, stirring occasionally, 8 minutes or until tender. Stir in hot pepper flakes, parsley and thyme. Season, if desired, with salt and pepper. Turn into medium bowl. Stir in ¼ cup Mayonnaise, 1 tablespoon vinegar, 2 tablespoons cheese and bread crumbs. Evenly spoon mixture into mushrooms.
  4. Combine remaining ¼ cup Mayonnaise with remaining 1 tablespoon vinegar in small bowl. Season, if desired, with salt and pepper. Drizzle over mushrooms, then sprinkle with remaining 2 tablespoons cheese. Bake 15 minutes or until mushrooms are golden and heated through.