Sliced Grilled Portobello Mushroom Sorta-Caesar Salads

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
869
FAT
118%
CHOL
48%
SOD
38%

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Ingredients for 4 servings

Extra virgin olive oil (EVOO) for drizzling, plus 1/3 cup

8 large portobello mushroom caps, brushed clean with a damp towel

1 tablespoons finely chopped rosemary leaves, a few sprigs

1 tablespoon, (a palmful), grill seasoning blend (such as Montreal Steak Seasoning by McCormick brand)

2 crusty semolina rolls or 1/2 small loaf semolina bread

2 cloves garlic, cracked away from skin

1 lemon, juiced

2 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce, (eyeball it)

1 teaspoon hot sauce (such as Tabasco brand) (eyeball it)

2 teaspoons anchovy paste - a must for me, optional for you

3 hearts romaine, chopped

1 cup grated Parmigiano or Romano, (a few generous handfuls)

Ground black pepper

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