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