1. To begin making Mushrooms Stuffed with Carrots and Del Monte Mint Mayo, first preheat the oven to 190-degree celsius.
2. Lightly grease a mini muffin pan or baking sheet with a few drops of oil and chop the mushroom stems.
3. Now In a small pan heat the oil. Add garlic, onion and sauté for a few seconds. Add the carrots and chopped mushroom stem. Sprinkle some salt and sauté for 1 minute or until the vegetable sweat. Take it off the heat.
4. Add black pepper and Del Monte Mint Mayo. Mix well.
5. Using a spoon fill the mushroom caps with the carrot-mayo mixture. Sprinkle crushed groundnuts over it.
6. Bake for 10-12 minutes until the mushrooms are cooked and the filling slightly browns. You can alternatively pan fry the mushrooms using little oil. 

Enjoy your meal!