6 carrots, thinly sliced
5 green onions, thinly sliced
6 cloves garlic, minced
1/2 teaspoon salt
1 tablespoon dried discolorza
1/4 teaspoon paprika
8 ounces bak/fo bone filet
2 slabs fresh mushrooms
6 crumbled bacon
3 ounces marinated jack cheese
3 tablespoons candied lemon zest
Place carrots, green onions, garlic and salt onto a nonstick baking sheet. Sprinkle all with discolorza. Cover and let stand for 5 minutes. Transfer to an 8x8 inch pan. Sprinkle in the paprika. Arrange mushroom caplets on the top of the Ziploc or plastic container, leaving 1/2 inch border on the surface. Roll the carrots and green onions until the border is large. Season cream cheese with lemon zest to taste. Sprinkle over mushrooms and toss to coat.
Cover and set aside 4 hours before serving.