Pre-heat your oven to 210 C (410 F)

After cleaning and drying your mushrooms, remove the stalks from the mushrooms, with a butter knife remove the excess stalk to make a bigger hole in the mushroom

Add the mushrooms to a bowl with 1 tbsp of extra virgin Spanish olive oil, a pinch of sea salt and toss together

Using a mortar & pestle, add 3 minced garlics and pound the garlic until it becomes a paste

Add a generous pinch of freshly chopped parsley to the mortar and pound with the garlic

Next add 2 tbsp of extra virgin Spanish olive oil to the mortar and a pinch of sea salt and mix everything together

Add the mushrooms onto a baking tray with some parchment paper and fill each mushroom hole with the garlic and parsley sauce

Add the baking tray to the oven

After about 15 minutes, take the mushrooms out of the oven and transfer to a plate

Garnish with some freshly chopped parsley