Remove the stems from the mushrooms. Scoop out a bit of the inside of the caps and finely chop the scooped-out flesh along with the stems.
Place the mushroom caps in a bowl, sprinkle with olive oil and salt, and toss well to coat the surface thoroughly.
In another bowl, mix together the finely chopped mushrooms and the filling ingredients until evenly combined.
Stuff the mixture into the mushroom caps prepared in step 2, and arrange them in a skillet. Grill or toast in an oven until they acquire a golden-brown color, about 6 to 10 minutes (preheat the oven to 190°C (374°F) and bake for approximately 10 minutes).
Once cooked, garnish with parsley and serve with lemon wedges.
