Remove stems and the gills (I am not sure if this is a step needed but most recipes said this and hence I removed them).

Reserve the stems and discard the gills.

Wash and wipe the mushrooms.

Heat butter in a pan.

Add garlic and stir-fry for a few seconds.

Cool and apply to the mushrooms with the garlic butter.

Marinate the mushrooms in the soya sauce and chilli sauce mixture.

In the balance garlic butter, add the mushroom stems chopped. Cook covered.

Add bread toast crumbled coarsely, chives chopped and mix well.

Switch the oven on at 180°C/400F. You can grill them too switch the grill on high.

I used a glass lid of casserole and placed the mushrooms on the lid.

Fill the caps with the toast and stem filling.

Add the sliced tomatoes. Sprinkle with chives.

Tear the basil and add to the mushroom.

Add the mozzarella (I used miserly quantities as kiddo refuses to eat).

Bake for 10-15 minutes or until the cheese melts.

Serve garnished with chives.

Serve this dish along with some soup or a salad.