For the marinade, pass the garlic through a press, add soy sauce, thyme, rice vinegar, tomato sauce, sugar and ground black pepper.
Mix everything well.
Wipe the mushrooms with a damp cloth (it is better not to wash them, so that they are not saturated with water), remove the leg. Fill each cap with a small amount of marinade. 1-2 tablespoons of marinade to leave.
Finely chop the mushroom legs and fry in vegetable oil until golden brown. Put it on a plate with the marinade.
Add a little salt and mix with 2 tablespoons of boiled rice.
Fill the caps, place on a baking sheet and bake in the oven at 200°C for 15 minutes.