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.