Remove the skin from the mushrooms, cut out the legs (we will not need them).
Prepare the marinade: mix 2 tablespoons of soy sauce, 2 tablespoons of sour cream and spices.
Pour the marinade over the mushrooms, close the cup with a lid and shake well several times. Put in the refrigerator to marinate.
While the filling is being prepared, the mushrooms will be marinated.
Prepare the filling.
Boil the egg and let it cool. In a cup on a fine grater, rub the sausage cheese, egg and garlic. Peel the tomato from the seeds, cut into cubes.
Add mustard, 1 tbsp sour cream and 1 tbsp soy sauce.
Mix everything well.
The resulting mass is stuffed with mushroom caps (with a slide). Put in a preheated 180 degree oven for 35 minutes.