Ingredients
4 large champignons
150 g of Mozzarella Serovia
4 slices of smoked bacon
a slice of sourdough bread (alternatively, buckwheat or wholemeal – it’s important that it’s sour)
150 g of ajvar (paprika paste – you can prepare it yourself or use ready-made)
basil
garlic
salt
pepper
butter
oil
Preparation
Cut off the champignon stems and chop them finely. Toast the bread in a pan (with a little butter and oil) – 2 minutes on each side, add the cut champignon stems and basil leaves to the pan.
Then fry the champignon caps (TIP: if you add the butter to the pan first and then the oil, you give it a chance to caramelize and give the fried product a slightly nutty flavor).
Add 3 cubes of chopped garlic to the champignons to slightly aromatize them. Add the garlic to the ajvar.
Place slices of bacon in a dry frying pan and fry until crispy.
Fry the garlic and ajvar mixture in a pan. Then, in a bowl, combine them with fried champignon stems, cheese and basil, add salt and pepper. Stuff the champignon caps with this mixture.
Line a baking tray with baking paper and place the bread, champignons and bacon chips on it.
Place in the oven for 5 minutes (200 degrees, upper grill).
Spread the remaining ajvar on the bread, place a bacon chip on top and place the champignon on it.
