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8 baby portobello mushrooms, stems removed
3 Tbs. olive oil, divided
2 Tbs. Classic BBQ Rub
2 medium yellow or white onions, thinly sliced
1 tsp. herbes de Provence
½ cup prepared barbecue sauce
2 oz. shredded smoked Gouda (¾ cup)
8 mini challah rolls or dinner rolls
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