Cook the black rice based on the instructions on the package. Onion, carrot and garlic cut into small cubes and fry in vegetable oil.
Peel the mushrooms, unscrew the legs, chop the legs finely and send them to the pan with the vegetables and fry them all together.
Finely chop the dried tomatoes and mix with the roasted vegetables and black rice. Season with salt and pepper. This is a filling for champignons.
Put the mushroom caps in a baking dish, add a little salt, and sprinkle with lemon juice.
Stuff the caps with rice and vegetable filling.
Bake at a temperature of 190 degrees for 15-20 minutes.