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Preheat oven to 400°F.
With a damp paper towel, wipe off each mushroom to get rid of the loose dirt. Cut off the woody tip of the mushroom stems and throw away. Using your thumb, push the stem over and set aside, repeat with all the mushrooms. Chop all the mushroom stems up fine.
In a large skillet, add the olive oil and butter and add the mushrooms, shallots and garlic. Sauté until softened, about 5 minutes. Add the chili flakes, salt and pepper.
Add the wine and cook for a couple of minutes.
Remove from heat and add in the breadcrumbs, Parmesan, lemon zest and juice, rosemary and parsley. Stir to combine. The stuffing should be able to clump together in your hand when you squeeze it together. If it doesn't, just add in more wine, broth or olive oil to moisten it up. Check for seasoning.
Stuff the mushrooms evenly with the filling and put on a sheet tray. Sprinkle with a little bit more Parmesan and finish with a drizzle of olive oil.
Bake for about 25 minutes. Mushrooms will be golden and tender.