Preheat the oven to 180° C.
Remove the stems before placing the mushrooms in a tray. Pour 4 tbsp olive oil and the lemon juice. Salt and pepper to liking. Place them in the oven for about 10 minutes.
In the meantime, heat the remaining 2 tbsp olive oil in a pan and saute the mushroom stems, the spring onion and garlic for 2-3 minutes. Then, add the shrimps, blend and leave it on the hob for a further 1-2 minutes. Add the tomato puree to the pan, along with the wine, parsley and dill. Keep on high heat until the sauce thickens.
Finally, stuff the mushrooms with the shrimp mix we prepared in the pan. Place them in the oven for another 10 minutes to further blend flavours and softer the mushrooms.