Preheat the oven to 350 degrees F. Remove the stems from the mushrooms. Place mushroom caps upside down on a parchment lined baking pan.
Finely chop the mushroom stems. Heat 2 Tablespoons of olive oil in a medium skillet. Add chopped stems and shallots and sauté for 4 minutes. Add white wine and cook for 2 minutes more. Transfer the cooked stems to a small bowl and stir in the bread crumbs then let sit to cool slightly for 5 minutes.
Add the egg, chives, parsley, oregano, salt, pepper and 2 Tablespoons Parmesan to bread crumb mixture. Stir well to combine.
Spoon into mushroom caps, slightly rounding on the top. Top mushrooms with additional 2 Tablespoons of Parmesan.
Bake for 30 minutes or until mushrooms are tender and topping is browned. Let cool and garnish with additional chives, parsley and oregano.