Wipe the mushrooms with a wet cloth, carefully cut the legs and cut them into small pieces. Peel and finely chop the vegetables. Cut the brisket into small cubes.

Heat vegetable oil in a frying pan and fry vegetables, brisket and mushroom stalks, stirring, for 10 minutes. Finely chop the green onions, grate the cheese and mix with the vegetable filling. Add salt and season with garlic pepper.

Put the mushroom caps in a baking dish, fill with stuffing and bake for 15 minutes at a temperature of 200 degrees. For the sauce, mix mayonnaise with paprika and serve with mushrooms.