Preheat the oven to 200°C (400°F).

Gather the bread slices (I used wholemeal bread), roughly tear them into a food processor bowl, and pulse it until they reach a coarse texture. Set aside in a bowl.

Next, melt the margarine for 30 seconds in the microwave, roughly chop the fresh parsley with its stalks and the garlic cloves. Transfer all in the food processer bowl along with salt and pepper to taste. Blend until it turns into a green paste.

Stir the margarine and parsley mixture into the coarse bread until all pieces of bread are wet.

Hollow out the mushrooms with a small spoon and place them in an oiled baking dish on a single layer.

Fill the cavities of the mushrooms with around 1 tablespoon of the bread mixture.

Drizzle a little more olive oil on top and bake the stuffed mushrooms for about 15 to 20 minutes or until the tops turn golden brown.

Enjoy straight away or at room temperature.