Preheat the oven to 375 degrees.
Gently wipe any excess dirt from the mushroom caps. Don't wash them as they will soak up some of the moisture and become mushy.
Remove the stems from the mushrooms and chop them into small pieces. Discard or compost any tough ends you find, as they won't be very tasty.
Heat a non-stick skillet over medium heat. Add 2 tablespoons Garcia de la Cruz Olive Oil to the pan.
Add the shallots, garlic, and mushrooms to the skillet. Cook until the ingredients are softened, stirring occasionally, about 4-6 minutes.
In a medium bowl, combine the mushroom mixture with the parsley, sage, rosemary, thyme, breadcrumbs and parmesan cheese. Taste and add any additional salt and pepper if needed.
Place mushrooms in a shallow baking dish. Stuff them with the cornbread mixture, pressing down gently to get as much of the stuffing in as possible. Go ahead and mound it up on top and let some spill down the sides, it's all good!
Drizzle the remaining two tablespoons olive oil on top of the stuffed mushrooms.
Cover the dish with aluminum foil.
Bake at 375 for 20 minutes. Remove the foil and continue to bake for an additional 10-15 minutes until the mushrooms and stuffing are golden brown.
Serve warm.