Mushrooms stuffed with onions and carrots

Ingredients: 
10.12 mushrooms with large caps 
2 medium carrots 
2 onions 
150-200 g of cheese 
garlic (optional) 
salt, spices 
butter oil 
Preparation: 
Rinse mushrooms. Cut stem and remove the "insides" of the cap to get a "basket". Hats immediately sprinkle with lemon juice. 
Onions and carrots clean. Finely cut onions, carrots, grate, legs and other fungi from the same grind. In a pan melt the butter, fry the vegetables and mushrooms until half ready, add salt, sprinkle your favorite spices or herbs. 
Reheat oven to 200 º C. Hat stuffing prepared with minced meat, sprinkle with grated cheese (you can also squeeze the garlic out onto a greased with butter, baking and bake for 20-25 minutes until cooked.