Portobello Mushroom And Grilled Onion Sandwich

In The Accused Architect, Ken Knoll shares a lot of his opinions about food. His love of food is one of the reasons he earned his nickname Cannoli, because he’s shaped like one. Ken Knoll isn’t fond of the nickname bestowed upon him by co-workers like Wally, but he does know his food. On page 114 of The Accused Architect, Ken Knoll describes the perfect portobello mushroom sandwich:

“The pivotal ingredient to a delicious Portobello sandwich is the provolone cheese. It must be sliced paper thin and blanket the mushroom completely. It is essential to melt the cheese sufficiently to broadcast the indentations of the surface of the mushroom, but not to the point of rendering the cheese sticky. I had crowned the cheese with green onion and was about to cap it all with a grilled slice of rye when the phone rang.”

If you want to make this beautiful sandwich, here’s the recipe:


  • Portobello mushroom
  • Two slices of rye bread
  • Two tablespoons of green onion
  • Enough provolone cheese to blanket the portobello
  • Olive oil
  • 1 tablespoon butter


  1. Start by frying the Portobello mushroom in olive oil over medium heat. Cook for about two-three minutes on each side, or until golden-brown. Remove from pan.
  2. Envelop the mushroom in provolone cheese and let the cheese melt.
  3. Butter one side of each slice of rye bread and then grill in the pan, butter side down, until well-toasted.
  4. Place provolone-covered Portobello on one slice of the bread, cover with green onions, and top with the other slice of bread.
  5. Enjoy! And don’t forget to check back often…there may be more Ken Knoll recipes up soon!

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