Begin by wiping the baby bella mushrooms clean using a damp paper towel, ensuring any dirt is removed without soaking them. If necessary, trim the stems to maintain a neat appearance, but keep the mushrooms whole for that satisfying bite. Set the prepared mushrooms aside.

In a large skillet, melt the butter over medium heat until it begins to bubble gently. Once melted, add the minced garlic, sautéing for about 30 seconds until fragrant and golden. Be careful not to let the garlic burn.

Add the prepared baby bella mushrooms to the skillet, stirring to coat them in the butter and garlic mixture. Cook for 7–9 minutes, stirring occasionally, until golden brown.

Once cooked, drizzle in the Worcestershire sauce and soy sauce, mixing them well into the mushroom mixture. Season with freshly cracked black pepper to taste.

Allow the mixture to simmer for an additional 2–3 minutes over medium heat until the sauces thicken slightly, enveloping the mushrooms in a glossy glaze.

Remove the skillet from the heat and sprinkle the chopped parsley over the top. Serve hot as a side dish or appetizer.