Philly Cheesesteak Stuffed Portobello with Portobello Mushroom

Start by preheating your oven to 180°C. Thinly slice the steak, onion, and capsicum.

In a large skillet, heat up a third of the olive oil over medium heat. Add the onion and capsicum, seasoning them with salt and pepper. Stir often until the vegetables are tender.

As the vegetables cook, prepare a large baking sheet. Brush the mushroom caps with another third of the olive oil, season with salt and pepper, and place them stem side-up on the sheet.

Once the vegetables are tender, remove them from the heat. Add the remaining olive oil to the skillet and increase heat to medium-high. Season the steak all over with salt and pepper and cook until it's seared on both sides.

Turn off the heat and return the vegetable mixture to the pan. Spoon the steak mixture into the mushroom caps, then top everything with grated cheese.

Place the baking sheet in the oven and bake until the peppers are tender and the cheese is melted.

While your mushrooms are baking, finely chop the parsley. Once your mushrooms are done, remove them from the oven, garnish with the chopped parsley, and serve warm. Enjoy your meal!