Toasts with avocado and garlic taste champignon skewers

• 300 g AUGA white grill champignons
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon soy sauce
• 2-3 cloves of garlic
• ½ teaspoon finely chopped thyme
• ½ teaspoon finely chopped rosemary
• a pinch of smoked peppers
• a pinch of salt
• a pinch of freshly crushed black pepper

Ingredients for sandwiches:

• 2 double-sided whole grain breads
• 4 tablespoons cream cheese
• 2 avocados
• 1 lime juice
• salt
• freshly crushed black pepper
• hulled hemp seeds
• radish (or other) seedlings
• 2 tomatoes
• 2 mozzarella balls
• 1 teaspoon of olive oil

Preparation:

1. Prepare the champignon skewers. Wash the mushrooms and clean them well. Cut in half or into four parts.
2. Mix all the ingredients for the champignon marinade – olive oil, balsamic vinegar, soy sauce, finely chopped garlic, herbs, smoked paprika, salt and pepper. Add the champignons and stir to cover the marinade evenly on all sides. Cover the dish and let marinate for 20-30 minutes.
3. Prepare the sandwiches until the champignons are marinated. Toast wholemeal breads over a grill over a fire until nicely browned and crispy. Spread with cream cheese.
4. Crush the avocado with the lemon juice, season with a pinch of salt and freshly crushed black pepper. Spread evenly on the spreading cheese. Cover with peeled hemp seeds and place on top a handful of fresh radish (or other) seedlings.
5. Cut the tomatoes into slices, the mozzarella as well. Place on a plate next to the toast, sprinkle with olive oil and cover with crushed pepper.
6. Bake the champignons. Put them on a skewer and bake on the grill over the heat for about 3-4 minutes, turn over, and bake for another 3-4 minutes until soft and slightly browned.
7. Place the baked ones on a plate next to the toast. Serve immediately.