Instructions: Pound the steak to thinness of 1/8in. Cut steak into pieces about 4x6in and set aside. Cut the stems from the mushrooms and reserve the caps. Mince the stems coarsely, combine with margarine, bread crumbs, onion, garlic, parsley, olive oil, and red pepper. If mixture is too dry and crumbly, add a dash more olive oil. Divide the mixture evenly between the pieces of steak, roll the meat around the filling, and old together with toothpicks. Heat 1/4 in olive oil in large skillet, add beef rolls and caps of mushrooms. Cook 20-25 minutes. Turn until desired doneness.

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