Begin by wiping each baby bella mushroom gently with a damp paper towel to remove any dirt. Trim the stems carefully without cutting them completely off, ensuring the mushrooms remain whole.

In a large skillet, melt 2 tablespoons of butter over medium heat, ensuring it coats the bottom of the pan evenly. Once melted, add 2 cloves of freshly minced garlic and sauté for about 30 seconds, stirring constantly until the garlic becomes fragrant.

Add the prepared baby bella mushrooms to the skillet, spreading them out in a single layer. Cook for 7 to 9 minutes, stirring occasionally until they release their moisture and turn golden brown.

Once the mushrooms are cooked, pour in 1 tablespoon each of Worcestershire sauce and soy sauce, stirring well to ensure every mushroom is coated. Sprinkle in freshly cracked black pepper to taste.

Allow the sauce to simmer for an additional 2 to 3 minutes, stirring occasionally until the sauce thickens slightly.

Right before serving, toss in a generous handful of freshly chopped parsley, giving the Cowboy Mushrooms a delightful pop of color and brightness. Serve immediately while hot.