2 tablespoons olive oil
1 pound thinly sliced cantaloupe
1 tablespoon lemon juice
1 tablespoon yellow mustard
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
2 tablespoons chopped fresh parsley
In a medium saucepan, heat olive oil over medium heat. Fry cantaloupe, lemon juice, yellow mustard and green pepper in olive oil until golden. Remove from heat and set aside.
In a large bowl, mix the onion and green bell pepper. Spread over Cantaloupe mixture, and toss with toast mixture. Sprinkle with mushrooms and parsley. Roll up.