A Little Slice of Heaven

4 to 6 large portobello mushrooms
1 - 15oz. package Steak-Umm Sliced Steaks
1 cup green pepper, diced
1 cup yellow onion, chopped
1/3 cup sour cream
2oz. cream cheese, softened
Salt and ground black pepper, to taste
2 cups shredded provolone cheese, divided
2 tablespoons olive oil
Chopped parsley, for garnish

Preheat oven to 400 degrees.
Place sour cream, cream cheese and 1-1/2 cups of shredded provolone in a medium mixing bowl and mix until well combined.
Gently remove stems and gills from each mushroom. Place on a baking sheet and season with salt and pepper, set aside. Heat a large skillet to high heat and cook Steak Umms according to package instructions. Remove from skillet and place on a paper towel-lined plate. Allow to cool for a minute, then chop. Add chopped steak to the sour cream mixture, stir to combine. Add the olive oil to the same skillet and turn heat to medium-high. Add the peppers and onions and saute for 5 to 7 minutes, until tender. Add pepper and onion mixture to the bowl with the steak mixture, stirring until well combined. Season with salt and pepper. Spoon mixture into each portobello. Top each with remaining shredded provolone. Bake for 20 minutes or until the mushrooms are tender. Garnish with chopped parsley and serve.