Marinated and Stuffed Portobello Mushrooms with Parmesan-Herb Breadcrumbs

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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