Gegratineerde champignons met ham en olijven

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(2 personen)

6 grote champignons
2 eetlepels citroensap
50 gr zwarte olijven zonder pit
2 ansjovisfilets (uit blik)
2 theelepels kappertjes
2 eetlepels olijfolie
versgemalen peper
50 gr achterham
50 gr geitenkaas
2 takjes peterselie

Veeg de champignons schoon en snijd de steeltjes eruit.
Kook de hoedjes ± 2 minuten in ruim water met 1 eetlepel
citroensap.
Pureer de steeltjes met de olijven, de ansjovisfilets en de kappertjes
en
meng er de olie, peper en 1 eetlepel citroensap door.
Snijd de ham in kleine stukjes en verkruimel de geitenkaas.
Verwarm de grill voor op de hoogste stand.
Vul de champignonhoedjes met het olijvenmengsel en strooi er eerst de ham
en dan de geitenkaas over.
Schuif de champignons ± 10 cm onder de hete grill en laat ze in
± 5 minuten heet en lichtbruin worden.
Garneer met kleine toefjes peterselie.