In a food processor, combine 450 g of boneless, skinless chicken thighs and 2 cloves of garlic, blending until finely mixed and well-combined. Transfer the chicken mixture to a mixing bowl, then stir in 2 tablespoons of vegetarian oyster sauce, 1 tablespoon of soy sauce, 2 finely chopped green onions, ¼ teaspoon of white pepper, and 1 egg.

Begin by preparing 12-16 large cremini mushrooms; gently remove the stems and clean the caps with a damp cloth. Generously fill each mushroom cap with the chicken filling, making sure to smooth the tops for an even finish.

Heat a non-stick pan over medium heat and add a drizzle of neutral oil. Once hot, carefully place the stuffed mushrooms in the pan, chicken-side down, and cook for about 3-4 minutes or until the bottoms are golden brown and crispy.

While your mushrooms are cooking, whisk together 2.5 tablespoons of soy sauce, ¾ cup of chicken stock (or dashi), 2 tablespoons of mirin, and 2 teaspoons of cornstarch in a small bowl.

After 3-4 minutes, gently flip the mushrooms over in the pan and cook for an additional 2 minutes. Pour the prepared soy gravy over the stuffed mushrooms, ensuring that half of each mushroom is submerged in the sauce.

Once the high-protein chicken stuffed mushrooms are cooked and the sauce has thickened, remove them from heat. Drizzle some extra sauce over the mushrooms for added flavor before serving.