1. First, we need to prepare our squid by separating the head — you can do so by grasping the tail in one hand and the head in the other and firmly pulling apart.
2. Then remove the tail tube, the innards and after that be sure to take out the teeth in the suction cups and the beak in the middle of the tentacles.
3. Once this is all done, we need to remove the skin membrane. You can use a paper towel to help you with that.
4. After prepping our squid we will need to make the filling by putting in a blender: 1 cup bread, 1 portobello mushroom, 1 whole bunch of Italian parsley and salt and pepper to taste, the tentacles you removed, and fin. If the filling feels too dry you can make it a lot smoother using milk.
5. When you got all the filling in the right consistency, then we just need to fill our squids and seal it with some toothpicks.
6. Once the grill is ready, slightly score the squid and put it in medium heat for 15 minutes each side. Flip, and cook on higher heat for 5 more minutes approximately.
7. Once plated we can pour some melted butter on top and correct the flavors with salt and pepper, lemon juice, and decorate with endives for ideal pairing.

It is ready to serve to accompany any meat!