Vegan stuffed mushrooms

Preheat your oven to 200°C/400°F and line a baking sheet with aluminium foil. Brush this with olive oil.
Peel and roughly chop the garlic cloves.
Brush the dirt from the mushrooms.

Carefully snap the stems off the mushrooms and scrape out the insides with a teaspoon until all the brown is gone and you're left with a hollow mushroom. Repeat this with all the mushrooms.
Don't throw the stems and insides away, but put them in the food processor along with the garlic, parsley, and a pinch of salt and pepper. Blitz this until it's fine.

Tear apart the baguette and put this in the food processor as well as the olive oil. Blitz this all again until the bread is crumbled. Check for seasoning and consistency. If you were to make balls out of the filling they should not fall apart, then you'll have the right consistency. If this isn't the case and it's too crumbly you can add more oil.

Put the mushrooms upside down on the baking sheet lined with foil. Spray them with olive oil and then turn them around again. Put about 2 spoonfuls of the filling in each mushroom, depending on the size of the mushrooms. Then bake them in the oven for 15-20 minutes or until golden brown on top.