Bacon Weave Wrapped Mushroom Beef Roll
1 lb. regular sliced bacon
1 lb. extra lean ground beef
1/4 lb. thin sliced mushrooms
4 oz. cream cheese
2 green onions, minced
1 Tbsp. lemon juice
Using 12 slices of bacon create the bacon weave on a piece of plastic wrap.
On a piece of plastic wrap press ground beef into a square 1 inch smaller on all sides than the bacon weave. Season the beef with the Cajun seasoning. Saute the mushrooms. Mix the cream cheese, green onions, mushrooms and lemon juice. Spread the mixture evenly on top of the beef leaving a 1/2 inch border around the edge. Lift the plastic and roll beef into a roll. Use a fork to seal the beef on the seam and ends using the tines of the fork. Transfer the beef roll to the bottom of the bacon weave. Using the plastic under the bacon weave, roll up the beef roll and fold the bacon over the ends. Place Beef roll seam side down on a baking sheet with a wire rack lightly sprayed with Pam. Place in a smoker preheated to 325 degrees. Smoke until an internal temp of 160 degrees is reached, about 1 1/4 hours.
Remove from smoker and tent with foil for 15 minutes.
Slice and serve.