Gently clean morel mushrooms by soaking them briefly in cold salted water, then rinsing and patting dry. Trim stems if needed.

Melt butter in a small skillet over medium heat. Sauté shallots and garlic until fragrant and translucent, about 2–3 minutes. Let cool slightly.

In a mixing bowl, combine cream cheese, Parmesan, sautéed shallots and garlic, parsley, chives, salt, and pepper. Mix until smooth.

Carefully stuff each morel mushroom with the cheese mixture using a small spoon or piping bag.

Place stuffed mushrooms on a lightly oiled baking sheet or in a shallow baking dish. Drizzle with olive oil and optional white wine.

Sprinkle breadcrumbs over the tops if using.

Bake in a preheated oven at 375°F (190°C) for 20–25 minutes or until the mushrooms are tender and the filling is golden and bubbly.

Serve warm, garnished with extra herbs if desired.