To make the romesco sauce heat a small non-stick frying pan with a medium heat and add 6 blanched almonds and 6 raw hazelnuts and dry roast them for 4-5 minutes, then add 4 jarred roasted red bell peppers into a tall plastic cylinder (or food processor), along with a ¼ cup of canned tomato paste, 1 clove of garlic, the roasted almonds & hazelnuts, ½ teaspoon red wine vinegar, a generous ¼ cup extra virgin Spanish olive oil and season everything with sea salt and a kiss of freshly cracked black pepper

Using a handheld mixer (you can also use a food processor to make this sauce) start mixing everything together until it´s well combined, once you reach a thick and creamy texture your romesco sauce is done, make sure to taste it and adjust seasonings to your liking, transfer the sauce into a bowl and cover it with seran wrap

Remove the stem from 12 button mushrooms and using a butter knife scrape the inside of the hole to make it bigger, then clean the mushrooms with a damp paper towel, making sure to remove any excess dirt, then brush the tops of the mushrooms with extra virgin Spanish olive oil and season with sea salt and freshly cracked black pepper

Heat a large non-stick frying pan with a medium-high heat, after about 2 minutes add the mushrooms bottom side down, after 2 minutes flip the mushrooms, after another 2 minutes you will notice a puddle of liquid inside of each mushroom, this is completely normal, flip the mushrooms one more time to release all that extra liquid, after a total cooking time of 5 minutes remove the mushrooms from the pan and stuff each one with the romesco sauce and garnish with freshly chopped parsley, enjoy!