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1
In large frying pan, melt 3 tablespoons butter over medium heat.
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2
Cook onion, red pepper and garlic until softened, about 5 minutes.
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3
Add mushrooms; increase heat to medium high and cook, stirring often, until mushrooms are tender and all moisture has evaporated.
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4
Season with salt, pepper, thyme and lemon juice.
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5
Remove from heat; stir in ham, mozzarella cheese, parsley and breadcrumbs.
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6
Taste and adjust seasoning.
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7
Let cool.
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8
Divide mushroom filling in two portions.
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9
Brush 4 sheets of phyllo pastry lightly with melted butter; stack neatly one on top of the other.
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10
About 1 inch from one long edge of phyllo pastry, spread half of mustard in a 2 inch wide strip, leaving a 1 inch border on both sides.
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11
Over mustard, spread half of the mushroom filling.
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12
Dust filling and phyllo pastry with half the parmesan cheese.
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13
Turn up bottom edge of pastry over mushroom filling; turn both side edges in the brush this exposed phyllo pastry on bottom and edges with butter.
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14
Roll up, jelly roll fashion, loosely but compactly.
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15
Place, seam down, on baking sheet.
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16
Repeat with remaining phyllo pastry, butter, filling and parmesan cheese.
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17
Brush top with butter; with sharp knife cut 8 slits on diagonal, on top of each roll, through top 2 layers of phyllo pastry.
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18
Bake at 375 degrees F over for about 25 minutes or until pastry is golden and crisp.
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19
Let cool for about 5 minutes before slicing.
