DIFFICULTY: LOW PREP. TIME: 20 MIN COOKING TIME: 20 MIN SERVINGS: 4 COST: LOW
8 VERY THIN SLICES ROUND BEEF
1 LB. MUSHROOMS, WASHED AND SLICED
8 CUBES SWEET PROVOLONE CHEESE
EXTRA VIRGIN OLIVE OIL
2 WHOLE GARLIC CLOVES
1 TBLSPOON CHOPPED PARSLEY
CHOPPED RED PEPPER TO TASTE
SALT TO TASTE
8 TOOTHPICKS
RECIPE
COAT A NON STICK FRY PAN WITH OLIVE OIL, PLACE OVER MEDIUM HEAT. ADD THE GARLIC AND RED PEPPER, SAUTEE. ADD THE MUSHROOMS AND COOK
WHEN THE MUSHROOMS ARE READY, ADD THE PARSLEY AND SALT TO TASTE. TAKE THE MUSHROOMS OUT OF THE PAN, LEAVING THE OIL IN THE PAN ( YOU WILL USE THIS SAME FRY PAN TO COOK THE MEAT ROLLS)
PLACE SOME OF THE MUSHROOMS IN THE CENTER OF THE SLICE OF MEAT. ADD THE PROVOLONE CHEESE
COVER THE CHEESE WITH A LITTLE MORE MUSHROOMS. FOLD THE MEAT, FIRST THE BOTTOM PART AND THEM FOLD THE TWO SIDES
ROLL THE MEAT OVER AND CLOSE WITH A TOOTHPICK
PLACE THE MEAT ROLLS BACK INTO THE FRY PAN AND COOK OVER MEDIUM HEAT UNTIL COOKED
SERVE HOT WITH A SIDE DISH OF YOUR CHOICE, BUON APPETITO!!