6-8 large mushrooms, hollowed out
375 g tofu, cut into 1/2 cm square
2 green onions, chopped
2 crushed garlic
1 tablespoon light soy sauce
200 g frozen corn
2. teaspoon sesame oil
Salt and black pepper
1. Chop up the mushroom stalks and mix with the green onions and oyster sauce.
Mix with the tofu and corn. Add in salt and pepper. Mix well.
2. Stuff the mushrooms with this tofu mix, and brush the edge of the mushrooms with sesame oil.
3. Bake in the oven for 12 to 15 minutes, and serve.