Cheesy Mushroom Buns with Sun-Dried Tomatoes and Bacon

Preheat the oven to 180°C/350°F.
Cut the buns in half. Gently push the center of each bun, with your finger tops, until there is a hole large enough to add the filling.
Heat 1 tbsp oil in an ovenproof skillet set over medium heat. Add bacon, cook until it starts to brown.
Add mushrooms and fry for 5 minutes. The mushrooms will start to release moisture, after this, add the remaining oil and garlic. Lower the heat and cook for 1-2 minutes. When mushrooms start to brown, season with salt, pepper and smoked paprika.
Stir in sage leaves and half of the sun-dried tomatoes. Transfer the mixture to a bowl.
In the same skillet, arrange the buns. Divide mozzarella, add mushroom mixture and top with the remaining sun-dried tomatoes. Finish off with extra sage leaves, pine nuts and red pepper flakes.
Transfer to the oven and bake for 10 minutes, or until the mozzarella is melted. Serve!