Step 1

Dice the onion and bell pepper. Sautee the veggies in 1 tbsp of butter or oil until softened.

Step 2

Add the sliced beef and cook through, removing any accumulated liquid.

Step 3

With the heat still on low, add the cream cheese and mix through until combined and saucy.

Step 4

Add the garlic powder and season with salt and pepper to taste. Set aside to cool.

Step 5

Prepare the mushroom caps by washing the mushrooms and then pop out the stems.

Step 6

Put a generous amount of filling in each mushroom cap - how much will depend on the size of the mushroom. Fill them so that there's a bit of mounded filling at the top. Place the filled mushrooms on a sheet pan.

Step 7

Top the mushroom caps with the shredded provolone cheese.

Step 8

Bake in a preheated 350-F oven for about 20 minutes or until hot and bubbly.

Step 9

Enjoy!