Lightly coat mushrooms in one tablespoon of olive oil and arrange in a single layer on a baking sheet. Bake for 20 minutes or until lightly browned, stirring once midway through. Remove from oven and allow mushrooms to slightly cool.
Put a saucepan over medium heat and add onion, oil, and garlic. Cook for a few minutes or until onion is lightly browned, stirring frequently.
Add wine to pan; and continue simmering until liquid evaporates, scraping pan to loosen browned bits. Stir in basil, oregano, and diced tomatoes and season to taste. Bring to a simmer over medium heat; partially cover and cook for 10 minutes, stirring occasionally.
Remove from heat; stir in mushrooms and chorizo.
Cook pasta to al dente according to producer’s directions. Drain pasta in a colander over a bowl, reserving ¼ cup of the cooking water. Add pasta and reserved cooking water to the tomato mixture in the pan and stir well. Spoon all of this into a 30 x 20 centimetre baking dish. Tear the Bocconcini into large pieces and spread the torn cheese over the top of the casserole dish.
Place ciabatta in a food processor and pulse until coarse crumbs form. You should have approximately 1½ cups of breadcrumbs. Add Grated Parmesan to processor; pulse to incorporate into crumbs. Sprinkle breadcrumb mixture evenly over the top of the casserole.
Bake for 12 minutes or until cheese melts and begins to brown slightly.