Wash the mushrooms, dry them, and separate the caps from the legs. Cut the legs into cubes.
Finely chop the onion, parsley and dill, cut the tomato into cubes, carrot and sweet pepper into strips.
Heat the vegetable oil in a frying pan and fry the mushroom legs until Golden. Salt to taste.
Separately fry the onion until Golden, add the carrots and fry for a couple of minutes. Then add the tomato. As the liquid evaporates, add the sweet pepper. Add salt to taste and fry until the liquid has evaporated and the vegetables are softened.
In a bowl, mix the fried vegetables and mushroom legs, add the chopped herbs.
Fill the mushroom caps with the resulting mixture and bake them in the oven at 170°C for 25 minutes.
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