材料：
大啡菇4個
大蒜1瓣
胡蘿蔔碎20克，
黃油10克
芝士30克，
黑胡椒粉、鹽、蘋果醋、西芹、橄欖油適量

做法：
1.蘑菇洗淨，去除莖。將蘑菇莖和大蒜切碎備用。
2.鍋中入油，放入黃油，加入大蒜炒香，加入蘑菇莖和胡蘿蔔碎略炒，以鹽、黑胡椒、蘋果醋調味。
3.將炒好的蘑菇混合物放入蘑菇帽裏，蘑菇全身塗上橄欖油，放入180度烤箱烤10分鐘，再在蘑菇帽上放上芝士烤5-6分鐘左右即可享用。

Ingredients:
Portobello mushroom 4pcs
Garlic 1 clove
Shredded carrot 20g
Butter 10g
Cheese 30g
Black pepper, salt, apple vinegar, parsley, olive oil to taste

Preparation:
1. Wash mushrooms and remove stems.Chop the mushroom stems and garlic, set aside.
2. Heat oil in the pan, add butter, garlic and stir-fry fragrant, add mushroom stem and carrot shred to stir-fry, season with salt, black pepper and apple vinegar.
3. Put the mushroom mixture into the mushroom cap. Coat the mushrooms with olive oil and bake in a 180-degree oven for 10 minutes.Put cheese on top of the mushroom cap and bake for about 5-6 minutes.