Philly Cheesesteak Portobello Mushrooms

4 Portobello mushrooms, stems and gills removed

1 tsp. olive oil

3/4 tsp. salt, divided

3/4 tsp. freshly ground black pepper, divided

6 oz. thin sliced sirloin steaks, sliced into thin strips

3/4 cup diced onion

3/4 cup diced green pepper

1/4 cup Greek yogurt

2 Tbsp. mayonnaise

2 oz. cream cheese, softened

4 slices provolone cheese

Preheat oven to 400°.

Place mushrooms in a baking dish sprayed with non-stick cooking spray. Drizzle each with olive oil and season with an 1/8 teaspoon of salt and pepper.

In large skillet over high heat, add sirloin steak. Season with remaining 1/4 teaspoon salt and pepper and let cook about 1 minute each side, transfer to a large bowl.

Reduce heat to medium-low and add onion and green pepper. Cook 5 to 6 minutes, until soft. Transfer to bowl with steak meat. Stir in yogurt, mayonnaise and cream cheese.

Spoon about 1/2 cup mixture into each mushroom. Top with a slice of cheese and bake about 20 minutes.