Finely chop the mushrooms and spinach. First, sauté the mushrooms until they lose their raw taste, then add the garlic and spinach. Sauté briefly and season with salt and pepper.
Place the bacon slices on the baking paper so that they overlap. You will wrap the roll along the short side.
Spread the meat evenly on the bacon. Place the cheese slices in the bottom part (which will be inside after wrapping), spread with mustard and add the mushroom and spinach mixture.
Roll up tightly using the paper. Wrap the roulade in the same paper and bake for 1 hour at 180°C (top/bottom heat).
Then cut the paper and uncover the roulade. Bake for another 15 minutes at 180°C to brown.
Finally, let it rest for a few minutes and cut into thick slices.
