Remove the stems from the mushrooms and finely chop the stems. Mince the garlic after removing its core.

In a bowl, mix the chopped mushroom stems, minced garlic, olive oil, Parmesan cheese, and salt.

Fill the hollowed-out mushroom caps with the mixture, dividing it evenly.

Place the stuffed mushrooms on a baking tray lined with aluminum foil. Cover them with another sheet of aluminum foil and bake in a toaster oven for 7 minutes or until the mushrooms are cooked through.