Stuffed Mushrooms

I am posting this recipe at the request of Ben and Molly. I have made these for the family a couple times, but it has been awhile. I found this recipe about 8-10 years ago online and I tweaked it a bit so they would taste more like Maggianos since they are the best stuffed mushrooms of all time, so here is the doctored up version.

2 Tbsp olive oil
1/2 onion diced very small
2 Tbsp minced garlic
1/4 tsp or less to taste red pepper flakes
reserved mushroom stems chopped small
1/4 cup white wine
1/2 cup seasoned bread crumbs
1 Tbsp fresh parsley, oregano, and basil chopped or 1 tsp of each dried. I've used the both and the dried tastes just as good.
salt and pepper to taste
1 large box of stuffing mushrooms (at least 12) stems removed and reserved
1 cup fresh parmesan cheese ground
1 lemon cut in two halves

Heat the oil in a skillet over med-high heat. Add chopped onions, garlic, red pepper flakes, and chopped mushroom stems. Sauté about 5 minutes until the onions are translucent. Deglaze with white wine for about 3-5 minutes. (There should still be some liquid in the pan so turn the heat down if it is burning off too fast) Remove from heat, and stir in bread crumbs and all the herbs. Stir till all onion mixture is coated in bread crumbs. Season with salt and pepper to taste. Set aside to cool slightly. After a few minutes, when mixture is warm but not hot, stir in the parmesan cheese and stuff the mushrooms with filling. (Use all the filling even if it is falling out into the pan.) Place mushroom caps round side down in greased 9x13 pan or baking sheet. Drizzle all the tops with olive oil and squeeze half the lemon over the tops of each mushroom. Save the other half for after baking. Bake mushrooms at 350 for 20-25 minutes until golden brown on top. Immediately squeeze other half of lemon over all and serve.