Begin by gently wiping the baby bella mushrooms with a moist paper towel to remove any dirt. Trim the stems if necessary, ensuring each mushroom is clean and ready to absorb the savory flavors of the Cowboy Mushrooms. Keep them whole for a hearty texture, and set them aside as you prepare the skillet.

In a large skillet, melt 2 tablespoons of butter over medium heat. Once the butter is bubbly, add 2 teaspoons of minced garlic, sautéing for about 1-2 minutes until fragrant and lightly golden.

Add the prepared mushrooms to the skillet, spreading them out in a single layer. Sauté for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown.

Once the mushrooms are browned, stir in 1 tablespoon of Worcestershire sauce and 1 tablespoon of soy sauce, along with a pinch of black pepper. Cook for an additional 2-3 minutes, letting the flavors meld together.

Remove the skillet from heat and sprinkle a generous amount of freshly chopped parsley over the Cowboy Mushrooms. Serve immediately.