Gently clean the baby bella mushrooms using a damp paper towel, removing any dirt. Trim the stems slightly if needed but keep them whole.

In a large skillet, melt 4 tablespoons of butter over medium heat until it begins to foam.

Add 4 cloves of minced garlic to the skillet and cook for about 30 seconds, stirring constantly until fragrant.

Add the prepared mushrooms to the skillet, sauté for 7–9 minutes, stirring occasionally until they begin to brown.

Pour in 1 tablespoon of Worcestershire sauce and 1 tablespoon of soy sauce, stir to coat the mushrooms thoroughly.

Just before serving, toss in a handful of freshly chopped parsley.