Ingredients
250g packet middle bacon rashers
4 large flat mushrooms, (300g total)
8 slices Jarlsberg cheese
4 soft white bread rolls
60g bag baby spinach leaves
200g tub capsicum salsa
Method
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Remove rind from bacon. Trim stems of mushrooms. Season with salt and pepper.
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Cook bacon in an oiled, large non-stick frying pan over a medium heat for about 3 minutes on each side, or until browned. Remove. Cover with foil to keep warm.
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Add mushrooms to same heated pan, stem-side down. Cook, covered, for 4 minutes on each side, or until tender. Place 2 cheese slices on
each one. Cook, covered, until cheese is melted. -
Split rolls in half. Top with spinach, bacon, mushrooms and salsa. Replace roll tops.
