Preheat oven to 425f and set rack to the second highest level. Cut off the very end of stem and discard. Remove the good part of the stem and mince. Save ¾ cup of minced stems. Use remaining for another purpose.
Sautee the garlic in the olive oil over medium-low heat until golden. Add in the red pepper flakes and cook for 30 seconds. Next, turn heat to medium, add in the ¾ cup of minced mushroom stems, and cook for 5 minutes.
Next, add in the wine and cook for 2 minutes to reduce slightly.
Add in a ½ cup chicken stock, lemon juice, breadcrumbs, ½ cup grated cheese, salt, and parsley. Mix well, turn off the heat, and taste test. Make any adjustments to salt and pepper if required. If the stuffing is too dry add a bit more stock (it should be very moist).
Stuff the mushrooms well and save any remaining stuffing.
Place the stuffed mushrooms into a large baking dish and pour in the remaining chicken stock. Sprinkle no more than a ½ cup of the remaining stuffing mixture into the stock. Grate 2 tablespoons of Parmigiano Reggiano on top of the mushrooms.
Bake for 20-25 minutes or until tender. If needed, broil for the last 60 seconds to brown the top. Spoon the sauce on top of the mushrooms or serve as is. Also, serve with lemon wedges. Enjoy!