Use a sharp knife to slice the bison striploin into thin strips. Wipe the mushroom caps clean of any dirt. Remove the stems from the caps and then use a spoon to gently scrape out the ‘gills’ of each cap.

Heat 1-2 tablespoons of olive oil over medium high heat. Add the onion and green pepper. Sauté until tender and just beginning to brown at the edges – about 5-8 minutes.

Add the bison striploin to the skillet with the onions and peppers. Season with garlic powder, salt and pepper.

Sear while stirring for 2-3 minutes, until the bison is beginning to brown but still is pink in the middle. It’s okay if it appears partially raw.

In a large bowl, combine sharp cheddar cheese, spicy brown mustard, mayonnaise, plain Greek yogurt and salt and pepper to taste. Stir in the cooked bison mixture until the meat is coated in the sauce.

Place the mushroom caps on a foil lined baking sheet. Drizzle about one tablespoon of olive oil over each cap and season with a pinch of salt and pepper. Spoon the bison mixture evenly into each mushroom cap. 

Place 1-2 slices of provolone on top of each mushroom cap. Bake at 350 F for 10-15 minutes, or until the provolone has melted and just started to brown on top. Garnish with fresh parsley, as desired. Enjoy!