Sliced Grilled Portobello Mushroom Sorta-Caesar Salads

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Extra-virgin olive oil 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 palm full, grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)

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 (recommended: Tabasco) 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