From the MOV Kitchen: Courtesy of Rebecca Schwarz
Sauté crimini mushrooms in butter and oil with a pinch of kosher salt until onions are clear.
Add peppers, garlic and another pinch of kosher salt and sauté until onions begin to brown.
Add seasoning blend and stir.
Move veggies to the side and add the meat to the pan.
Top with more kosher salt and black pepper to taste and let sit until browned on the bottom.
Flip meat and let brown again.
Mix meat and veggies together and top with cheese of your choosing.
Let sit until cheese melts in.
Stuff into roasted portobello mushroom caps or rolls and serve.