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6 ounces sliced portobello mushrooms
1 teaspoon your favorite seasoned salt
1 1/2 tablespoons olive oil, divided
1 small onion, sliced thin
2 slices provolone cheese
4 thick slices of bread (Texas Toast), toasted

Gently rinse and clean the mushrooms; pat dry. Place in a bowl and
carefully toss with seasoned salt and 1 tablespoon oil. In a large fry
pan, saute onions in 1/2 tablespoon oil over medium heat until brown,
about 5 minutes. Remove and set aside. Carefully place mushrooms in the
pan flat side down (start the toast now). Fry for 2 minutes then gently
turn each piece. Fry for another 30 seconds then arrange the mushrooms
into 2 lots, roughly the shape of the toast. Top with a slice of
provolone then cover the pan for about 30 seconds until the cheese is
melted. Slide a spatula under the mushrooms, trying to keep the shape,
and place on the toast. Top with onions and serve.