Method:

1.      Remove stems from the mushrooms, then rub the caps with oil and transfer to a baking sheet.

2.      Dice the stems and sauté in sesame oil until softened. Add the rice, Kimchi and 1tsp of Soy Sauce, making sure it is mixed evenly.

3.      Divide the mixture between the mushroom caps.

4.      Mix the butter, spring onion, garlic and 1 tbsp of soy sauce, then pour over each of the stuffed mushroom caps.

5.      Bake in the oven at fan 180C for 15 minutes, then serve while still hot.