Preheat the oven to 180c/350f.

Wipe the mushrooms clean with a damp cloth and remove the stalks. Then chop up the stalks.

Fry the chopped stalks, spring onions, pepper, courgette, olives and oats until the oats turn gold.

Stir in the basil, soy sauce and lime juice.

Oil the mushroom caps (the non-stalk side) and place them onto a baking tray, stalk side up.

Fill them with the fried mixture and bake for 15-20mins.

Serve on a bed of mixed salad leaves.