Ingridients:
70 g large-sized champignons,100 g ham,100 g dry bacon,100 g hard cheese,1 egg,2 cloves garlic,1 smaller onion,3 tablespoons sour cream,salt,pepper
Preparation:
Remove stems from caps and if needed, scoop the champignon caps. In oil gently fry chopped onion and garlic, add chopped dry bacon, ham and stems and allow it to sear for 10 minutes. Season according to taste and cool. Once cooled, add chopped hard cheese, sour cream and egg into the mixture. Stir the mixture again and fill the caps, then place the caps in a baking-paper layered roasting pan and bake for 20 minutes on 180 °C.
