Preheat the oven to 450° F.

In a large bowl, toss the mushrooms with olive oil and season with salt.

Place the mushrooms in a roasting pan and cook in the oven until the mushrooms are caramelized, around 20 minutes.

In a large mixing bowl, toss the roasted mushrooms with the garlic, lemon juice, parsley, celery leaves, microgreens, cheese and croutons.

Butterfly the Pork Loin.

Place the slices of Prosciutto on top of the Pork Loin.

Once cool put he Panzanella on top of the Prosciutto lined and butterflied Pork Loin.

Roll the Pork Loin up being careful not to lose the filling.

Tie the Pork Loin with butcher's string.

Cover with your favorite rub.

Preheat the Big Green Egg to 450° and use a raised grid over direct heat.

Place the Pork Loins on the raised grid and let cook 30 minutes or until the temperature reaches 145° on the Thermapen. Make sure to check the Pork loin every 10 minutes and turn so all sides get cooked.

Let rest for 10 minutes. Slice. Serve.