Preheat oven to 375°F. Rinse mushrooms, then chop finely. Spread chopped mushrooms over a greased pan. Bake in the oven 8-10 minutes or until mostly dried. Set aside to let cool. On a Sil-Pat or parchment lined sheet pan, place shredded Provolone into 4 even mounds, spread at least 3 inches apart. Using the back of a spoon spread the mounds into 4-4.5” discs. Bake Provolone until golden brown, 5-8 minutes. Set aside to cool. In a bowl, combine the mushrooms with the ground beef. Stir together, then form into 4 patties. Grill patties to desired doneness. Mix chopped chipotles and adobo sauce with pico de gallo. Top Turano Gourmet Buns with steak sauce, burger patties, salsa mixture and Provolone crisps, then serve.