Ingredients:

  • 4 large Portobello mushroom caps
  • 2 Tbsp Olive Oil (for mushrooms)
  • 1 tsp Balsamic Vinegar (optional)
  • ½ tsp Kosher Salt (for mushrooms)
  • ¼ tsp Black Pepper (for mushrooms)
  • 1 Tbsp Olive Oil (for filling)
  • 1 large Yellow Onion, thinly sliced
  • 1 medium Green Bell Pepper, thinly sliced (optional)
  • 1 lb Ribeye or Sirloin Steak, trimmed and very thinly sliced
  • 1 tsp Smoked Paprika
  • ½ tsp Garlic Powder
  • 1 tsp Worcestershire Sauce
  • ½ tsp Kosher Salt (for filling)
  • ¼ tsp Freshly Ground Black Pepper (for filling)
  • 6 slices Provolone Cheese (or shredded blend)
  • 1 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. Clean the Portobello caps. Using a spoon, carefully scrape out and discard the dark gills from the underside of the mushrooms to prevent excess liquid release.
  3. Brush the outside and inside of the caps evenly with the 2 Tbsp olive oil and balsamic vinegar mixture. Season the inside lightly with salt and pepper.
  4. Place the caps gill-side down on the prepared baking sheet. Bake for 8–10 minutes to draw out excess moisture. Remove from the oven but leave the oven running.
  5. Heat 1 Tbsp of olive oil in a large skillet over medium heat. Add the sliced onions and bell peppers. Sauté for 8–10 minutes until softened and beginning to caramelise. Remove the vegetables from the pan and set aside.
  6. Increase the heat to high. Add the thinly sliced steak to the screaming hot skillet in a single layer (work in batches if necessary). Sear quickly for 1–2 minutes until browned but still slightly pink.
  7. Reduce the heat to medium-low. Return the cooked onions and peppers to the pan. Stir in the smoked paprika, garlic powder, Worcestershire sauce, salt, and pepper. Toss for 30 seconds until everything is well combined and heated through. Remove from the heat.
  8. Divide the steak and vegetable filling evenly among the four pre-roasted Portobello caps. Press the filling down gently so it mounds slightly.
  9. Drape 1–1.5 slices of Provolone cheese over the top of the filling, ensuring the cheese covers the filling entirely.
  10. Return the stuffed caps to the oven. Bake for an additional 12–15 minutes, or until the cheese is bubbling, beautifully melted, and lightly golden brown.
  11. Garnish with fresh chopped parsley immediately before serving.