Prepare a form 9 1/2″ (24 cm) in diameter. Cut the semi-thawed cevapcici in half and arrange part of them upright in the cake form. Mash the boiled potatoes, add the butter, salt, black pepper to taste and chopped parsley.
Beat the eggs with 2 tbsp sour cream and add this to the ricotta. Salt and add the chopped dill. Stir well.
Arrange pieces of the cevapcici (about 1/2″ (1 cm), with the cut part facing up) at the bottom of the form. Pour in 1/2 the potato mixture. Arrange strips of roasted peppers on top. Cover with the ricotta and arrange the rest of the cevapcici pieces on top. Pour in the other 1/2 of potato mixture and smooth it out well.
Saute the sliced mushrooms in a little butter and arrange them on top of the potato layer. Bake in a 392°F (200 °C) oven about 1 hour (I didn't keep exact track of the time, I just made sure the cevapcici were baked).
Finally, sprinkle with grated cheese and return to the oven for a few min. for it to melt.