Sliced Grilled Portobello Mushroom Sorta-Caesar Salads

Name: Sliced Grilled Portobello Mushroom Sorta-Caesar Salads
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons anchovy paste - a must for me, optional for you; 2 smalls crusty semolina rolls or semolina bread; 2 teaspoons Dijon mustard; 2 cloves garlic, cracked away from skin; 4 servings Ground black pepper; 1 teaspoon hot sauce (recommended: Tabasco) eyeball it; 1 lemon, juiced; 4 servings Extra-virgin olive oil for drizzling, plus 1/3 cup; 1 Tbsp a palm full, grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick); 8 larges portobello mushroom caps, brushed clean with a damp towel; 3 hearts romaine, chopped; 237 milliliters grated Parmigiano or Romano, 3 generous handfuls; 1 Tbsp finely chopped rosemary leaves, 3 sprigs; 2 teaspoons Worcestershire sauce, eyeball it

You can never have too many main course recipes, so give Sliced Grilled Portobello Mushroom Sorta-Caesar Salads a try. Watching your figure? This pescatarian recipe has 379 calories, 16g of protein, and 27g of fat per serving. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have olive oil, ground pepper, portobello mushroom caps, and a few other ingredients on hand, you can make it. To use up the palm oil you could follow this main course with the Triple Chocolate Dairy-Free Brownie Cookies as a dessert. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Heat a grill pan or outdoor grill to medium-high heat.

Equipment you will use

Grill Pan

Grill

Drizzle olive oil evenly over mushroom caps liberally then rub with rosemary and grill seasoning. Grill 3 to 4 minutes on each side - until dark and tender.

Ingredients you will need

Dry Seasoning Rub