The mushrooms are cleaned, the tail is removed, washed and drained.
Put 2 tablespoons of oil in a pan and cook the finely chopped onion and the pepper cut into squares.
Sprinkle with salt, pepper and paprika.
Add the meat and cook until it changes color and the sauce evaporates.
Add the chopped dill, mix and leave to cool.
Fill the mushrooms with the meat mixture and place in the Crock-Pot slow cooker greased with oil.
Put the lid on and set it to High mode for 2 hours.
15-20 minutes before the end, put grated cheese on each mushroom.
I put them in the oven for 15 minutes for color.
They are good hot but also cold.