Cook rice with vegetarian seasoning according to instructions, set aside. Marinate steak in olive oil and garlic & pepper steak seasoning. Grill steak, cut into ½ inch strips. In skillet, melt butter and sauté onions, peppers, sliced mushrooms, soy sauce, garlic powder, crushed dried red hot peppers. Add ¼ cup of the vegetable mixture to the cooked rice, setting aside 1 cup for plates. Add the meat to the remaining vegetable mixture. Add rice mixture to vegetable/meat mixture. Preheat oven to 350˚F. Stuff mushroom caps with vegetable/meat mixture. Top with 1 Tbsp. softened cream cheese per mushroom. Bake for 15 minutes. Remove from oven, top with Provolone cheese, return to oven and broil until cheese is lightly browned. Put reserved rice on plate for bedding, top with mushroom. Garnish with chives and serve.
