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