12 large champignons
1 Bulgarian pepper
1 carrot
100 g of green peas
50 g of asparagus beans
3 cloves of garlic
salt and pepper to taste
100 grams of hard cheese
olive oil
Mushrooms washed and gently cut out the legs. Dice the Bulgarian peppers and carrots, slice the asparagus beans, grate cheese on the grater. Heat the frying pan with olive oil and fry the vegetables for 3 minutes, seasoning and pepper to taste. Then turn off the fire, add the garlic passed through the press and mix.
Preheat the oven to 200 degrees. Lay out the mushrooms' hats on a baking sheet covered with foil or parchment. Fill the hats with vegetable filling, sprinkle with cheese and send to the oven for 10-15 minutes.
