Choose round, uncracked mushrooms. Gently remove the stems with a knife and wash the mushrooms thoroughly. Place the mushrooms upside down to drain any water. Season the ground chicken with garlic salt powder, a little pepper, and finely minced fresh garlic. Mix well, then stuff the chicken mixture into the mushroom caps. Top with shredded cheese and bake.

Line a baking tray with aluminum foil and place the stuffed mushrooms on it. Bake at 330°F (165°C) for about 15 minutes. Serve with soy sauce if desired.