25 green onions, peeled and sliced
8 slices bacon, chopped
1 tablespoon chopped onion
2 pounds mushrooms, sliced
1 cup shredded Cheddar cheese
1/4 cup chopped green bell pepper
2 tablespoons dried parsley
2 tablespoons (or more to taste) green onions
1 tablespoon molasses
1 1/2 teaspoons minced fresh ginger root
1 tablespoon ground nutmeg
1 1/2 teaspoons garlic powder
1/4 teaspoon salt
1 cup shredded mozzarella cheese
Plop onions, bacon, onion slices, mushrooms and cheese into large skillet. Cook over medium heat until vegetables are tender.
Pour pepitas into small saucepan and season with garlic powder, salt, parsley, green onions, pepper, green onions, molasses, ginger and nutmeg. Bring to a simmer and stir into skillet. Chill in refrigerator.
When vegetables are cool, cut into wedges and shape into 1-inch rounds. Place mushrooms in hot water and pour over roast, bacon, onion slices, cheese, mushrooms, tomato sauce, egg, mozzarella, bacon. Cover and simmer over medium heat 10 minutes, until cheese is firm. Remove from heat and place into small serving bowl, where it can be rearranged. Serve warm.