YIELD: 8 SERVINGS 2 Tbsps. olive oil2 shallots, finely minced2 garlic cloves, finely minced1 cup small-dice portobello mushroom2 lbs. ground beef¼ cup small-dice sundried tomatoes⅓ cup grated ParmesanPepper, as needed4 oz. CreamyGorg cheese, thinly sliced4 slices mild Provolone cheese, quartered6 3" burger buns, split in half lengthwise¼ cup pesto4 Roma tomatoes, sliced ¼" thick 1. In a small sauté pan, heat olive oil over medium heat. Add shallot and garlic and sauté for 2 to 3 minutes. ...
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