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Brush the mushroom caps clean with a damp paper towel or kitchen towel, and cut off the tough bottom portion of the mushrooms. Leave the mushrooms whole for meaty steaks, or cut them into smaller pieces for bite-size mushrooms with a little more crispiness.
Warm the olive oil in a skillet over medium heat. Once it is hot, add the minced garlic and sauté, stirring until slightly golden, for 30 seconds to 1 minute. Be very careful not to burn the garlic.
Place the mushrooms down onto the skillet in an even layer, and sprinkle with salt. Place a bacon press, heavy skillet, or heavy pot lid directly onto the mushrooms and cook for 10 minutes on medium-low heat. Adjust the heat as needed if the mushrooms start to burn.
Flip the mushrooms and press them again. Cook for 5-10 minutes or until the mushrooms are browned, tender, and juicy.
Season the mushrooms with black pepper, and more salt to taste. Serve them hot with minced fresh parsley and a squeeze of lemon.